Pappardelle with Ragú Abruzzese by Silvia Colloca

Silvia’s Italian Masterclass Season 2, Episode 5

1. Heat the oil in a large, wide, heavy-based saucepan over high heat. Add mince and sausage meat, cook, breaking it
2. with a wooden spoon, for 8 minutes or until browned. Add onion, carrot, celery, garlic and bay leaves, and cook,
3. stirring regularly, for 5 minutes or until vegetables are softened. Add wine and cook, stirring occasionally, for 3 minutes
4. or until reduced by half. Add passata and stock, bring to the boil, then reduce to a very gentle simmer and cook, stirring
5. occasionally, for 2 hours for flavours to develop. Taste for salt and adjust to your liking. Bring a large pot of salted water
6. to the boil, add the egg tagliatelle and cook according to packet instructions. Lift them out with tongs starch tint the ragú
7. pot, dragging along a little pasta cooking water, and stir well to combine. Serve hot with a dusting of freshly grated parmesan cheese.

Recipe by @silviasitalianmasterclass @silviacolloca