Pappardelle with Ragu Abruzzese

Method

1. 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.
2. Add onion, carrot, celery, garlic and bay leaves, and cook, stirring regularly, for 5 minutes or until vegetables are softened.
3. Add wine and cook, stirring occasionally, for 3 minutes or until reduced by half.
4. 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.
   
5. In a pot of boiling salted water, add pasta and cook as per packet instructions. Reserve a little bit of pasta water.
6. Lift the pasta out with tongs and add in the reserved pasta water, stirring well to combine.
7. Serve hot with a dusting of freshly grated parmesan cheese and enjoy with family and friends!