Pappardelle alla Bolognese

1. Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened.
2. Add the pancetta and minced meat and fry until the meat changes color.
3. Add the bunch of thyme and rosemary leaves.
4. Moisten with wine and simmer until it evaporates.
5. Add tomatoes mashing with the back of your wooden spoon.
6. Cook slowly, covered, stirring occasionally and gradual stir in all the stock.
7. After 1 and a half hours, stir in cream and cook uncovered.
8. When it’s cooked remove the thyme.

For the fresh pasta

1. Process in a food processor until a smooth dough is formed; leave to rest for a couple of hours
2. Roll into pappardelle using a pasta machine and cutter
3. Cook the pasta in lots of boiling salted water

To serve

1. Toss with the pasta with the hot meat ragu, a knob of butter, fresh chopped parsley and serve with freshly grated Parmesan