Pappardelle Bolognese

Method

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