Put all ingredients, except dusting flour, into the bowl of a food processor. Process the mixture until it forms a ball. Remove the dough, transfer it on a lightly floured work surface, kneed for 5 minutes until smooth and elastic. Wrap with plastic, and put in the fridge for at least 30 minutes.

Cut the pasta dough into quarters. One section at a time, roll out using a pasta machine until about level 5. Be sure to dust frequently with bread flour to prevent the dough from sticking.

Roll the pasta sheets up and cut into pappardelle, about 3/4-inch wide. Separate pasta and dust with flour.

Boil a pot of salted water, then add pappardelle pasta for about 2 to 3 minutes, drain, and toss with the sauce.

Heat butter in a large pot over medium-low heat. Add the salt, onion, carrots, and sauté for 5 minutes, or soft and golden. Add the garlic, saute for 30 seconds. Add the beef and brown.

Add the cooked lentils and oregano, cook, and break up the lentils as you go for about 7 to 10 minutes.

Add the milk. Increase the heat to medium-high and bring it to a boil, then reduce the heat so that it maintains a gentle boil. Cook the milk down for 20-30 minutes.

Add the wine. Increase the heat to bring to a boil, and then lower the heat to maintain a simmer. Cook the wine down for 20 to 30 minutes.

Add the pureed tomatoes. Allow to simmer and then lower the heat so that the sauce occasionally bubbles. Leave it on the stove on very low, simmer the sauce for 4 to 5 hours.