Description
A rich meaty sauce served with pappardelle. This is long, wide strips of pasta. If you can't find it tagliatelle or even spagetti could be used instead.
Ingredients
6 tbsp olive oil
1 small onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
200g/7oz minced pork (or use skinned 100% pork sausages)
200g/7oz lean, minced beef
150ml/5fl oz/¼ pint dry red wine
3 tbsp tomato purée diluted with 2 tbsp warm water
2 bay leaves
salt and freshly ground black pepper
450g/1lb fresh pappardelle pasta
85g/3oz fresh parmesan grated
150ml/5fl oz/¼ pint stock
Method
1. Heat the oil and gently fry the onion, celery and carrot until soft.
2. Add the pork and beef, and continue frying until the meat is browned.
3. Pour in the wine and let it evaporate for 1-2 minutes. Add the tomato purée with the water, and the bay leaves. Cook for another 10 minutes.
4. Stir in the stock, add salt and pepper to taste, and heat through for 1-2 minutes. Remove the bay leaves.
5. Meanwhile, cook the pasta for 5-7 minutes or until al dente. Drain and serve with the meat sauce, and sprinkle with the parmesan.
