- 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
- 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.