Pappardelle Bolognese

Method

1. 1Make the pasta: tip the flour onto a board and make a well in the centre. Crack the eggs into the well.
2. 2Slowly work the flour into the eggs with a fork, then your hands, until it comes together into a rough dough.
3. 3Knead for about 5 minutes until smooth. Add a splash of good olive oil and work it in.
4. 4Roll the dough out thin – use a machine if you have one, or a rolling pin and some patience.
5. 5Roll the sheets up loosely and slice into wide strips. Unroll and dust with flour so they don't stick.
6. 6For the sauce: fry the onion, carrot and celery in olive oil until soft. Add the mince and brown it properly.
7. 7Pour in the red wine and let it reduce. Add the Mutti tomatoes, oregano, salt and pepper.
8. 8Simmer low and slow for at least an hour. The longer the better. Stir in fresh parsley near the end.
9. 9Cook the fresh pasta in salted boiling water – it only takes 2–3 minutes.
10. 10Toss the pasta through the sauce. Serve with Parmigiano Reggiano and fresh basil.