Pappardelle with bolognese sauce
Wash and chop the onion, celery and carrot.
Put the oil in a large, deep saucepan add the chopped vegetables and fry gently for about 5 minutes. Then add the minced beef and pork, breaking it up with a spoon as it cooks. Leave to brown for about 10 minutes on a moderate heat, then add the wine and turn up the heat until the wine evaporates completely. At this point, add the tomato passata and then fill the empty jar with water, shake and pour it into the saucepan.
Once it comes to the boil, turn down the heat and let the sauce simmer slowly for about 3 hours with the lid on, stirring occasionally and adding a little water if necessary.
After 3 hours, season with salt and pepper and turn off the heat.
When the sauce is almost ready, boil the pappardelle in plenty of salted water. Once cooked, drain well and pour into the sauce mix and stir well. Serve with a sprinkle of Parmesan as desired.