Bring water to a boil.
Add salt and stir until dissolved.
Add noodles and cook as per package instructions.
Once cooked, remove from water and immediately submerge in ice water to cool off.
Drain thoroughly when noodles are cool.
In a pan, combine diced onions, carrots, celery, and bay leaves. Let simmer until vegetables are slightly brown.
Cook pancetta separately, then drain. Retain the oil and remaining liquids. Set pancetta aside.
Cook the ground pork in the pancetta liquids. Set aside after it's fully cooked.
In a separate pan, toast garlic with the blended oil.
Add red wine to the vegetable mix.
Add the toasted garlic to the mix. Leave the pan uncovered to allow most of the liquid to evaporate.
Once half of the mix has evaporated, add the cooked pancetta.
Add the cooked ground pork, diced tomatoes, and let cook until there is very little liquid in the mix.
Pour the mix into containers and let cool at room temperature for 20 minutes, then cover with plastic wrap and store in the refrigerator.
Clean and cut the broccolini.
Lay out broccolini in a perforated hotel pan full 4 inches.
Put broccolini in a rational oven on full steam at 212 degrees for 3 minutes.
Remove and put in iced water until completely cooled.
Season with oil and salt, mix well using hands.
In a container put in the ricotta cheese, honey, salt, pepper, and milk.
Using an immersion blender, mix very well until uniformed.
Add in lemon oil slowly as you blend.
Store in a container and refrigerate.
In a pan on medium heat, cook the broccolini until slightly charred.
Once the broccolini is charred, add in the meat sugo and bring to a boil.
Add in the pappardelle noodles and mix well.
Sprinkle salt to taste.
Let the mix cook for 2 minutes to combine flavors.
Pour mix into a plate and sprinkle with ricotta cheese and a slice of broccolini for garnish.
Serve warm and enjoy!