Ingredients

• 2 tbsp olive oil
• 2 onions
• finely chopped
• 1 large carrot
• finely chopped
• 2 sticks celery
• finely chopped
• 500g/1lb 2oz lean minced pork
• 500g/1lb 2oz minced beef
• 3 garlic cloves
• crushed
• 3 tbsp sun-dried tomato paste
• 150ml/5fl oz white wine
• 500g/1lb 2oz passata
• 400g tin chopped tomatoes
• 200ml/7fl oz beef stock
• 3 bay leaves
• 2 tbsp chopped thyme leaves
• 4 tbsp double cream
• salt and freshly ground black pepper
• 450g/1lb pappardelle pasta
• to serve
• Parmesan
• to serve
• basil leaves
• to garnish

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat the oil in a deep
• lidded ovenproof casserole. Add the onion
• carrot and celery and fry over a high heat for 5–6 minutes
• or until starting to soften. Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds.
• Add the tomato paste and stir. Add the passata
• tomatoes
• stock
• herbs and wine. Season with salt and pepper and bring to the boil
• cover and bake for about an hour.
• Stir in the cream
• and return to the oven
• with the lid off
• for another hour
• until tender and reduced.
• Bring a pot of salted water to the boil
• add the pasta and cook according to packet instructions. Drain and check the seasoning.
• Divide the pasta between plates
• top with the sauce
• grate over some Parmesan
• garnish with basil leaves and serve.