Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for a few minutes until fragrant. Add the chopped onions, carrots, celery and half of the Tandoori Glory. Sauté until softened, about 5-7 minutes. Remove from the skillet.

Increase the heat to medium-high and add the ground beef or lamb. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 8-10 minutes. Stir in the Spiceology Tandoori Glory seasoning blend, coating the meat. Add vegetables, remaining Tandoori Glory and cook evenly.

Cook for another 1-2 minutes to allow the spices to bloom. Stir in the crushed tomatoes and broth. Reduce the heat to low, cover, and let the sauce simmer for 30-40 minutes, stirring occasionally. Stir in the coconut milk and season with salt and pepper to taste. Simmer uncovered for an additional 10 minutes until the sauce thickens slightly.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Drain, reserving a cup of pasta water.

Add the cooked pappardelle to the Bolognese sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it to your desired consistency.

Serve the Tandoori Glory Bolognese over the pappardelle pasta. Garnish with fresh chopped flat leaf parsley.