Pappardelle with Ragú Abruzzese

Heat the oil in a large, wide, heavy-based saucepan over high heat. Add mince and sausage meat, cook, breaking it

with a wooden spoon, for 8 minutes or until browned. Add onion, carrot, celery, garlic and bay leaves, and cook,

stirring regularly, for 5 minutes or until vegetables are softened. Add wine and cook, stirring occasionally, for 3 minutes

or until reduced by half. Add passata and stock, bring to the boil, then reduce to a very gentle simmer and cook, stirring

occasionally, for 2 hours for flavours to develop. Taste for salt and adjust to your liking. Bring a large pot of salted water

to the boil, add the egg tagliatelle and cook according to packet instructions. Lift them out with tongs starch tint the ragú

pot, dragging along a little pasta cooking water, and stir well to combine. Serve hot with a dusting of freshly grated parmesan cheese.