Pappardelle Ragù

Ingredients

• 454g mince beef
• 230g mince pork
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 small onion, finely chopped
• 1/2 cup red wine
• 3 cups puréed tomatoes (passata)
• 1 cup of stock, either vegetable or beef
• 1 tablespoon olive oil
• Pinch of salt and pepper

Method

1. In a large pan, add the carrots, celery, and onion with the olive oil. Let soften before stirring in the pork and beef. Cook until browned.
2. Once the meat has browned, stir in the red wine and the puréed tomatoes. Season with salt and pepper. Reduce the heat and let the sauce simmer for about an hour. Then stir in the stock and let simmer for another 2 hours. Make sure to check on the ragu occasionally to stir it.
3. Stir the cooked pasta into the ragu and serve with some grated parmesan cheese.