Pappardelle with Beef ragu

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TIME: 2 hours

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Chop the onion, celery and carrot and sauté it all in a pan with the extra virgin olive oil for about 2-3 minutes. Add the beef mince and bay leaf; simmer and stir for about 15 minutes. Increase the heat, pour on the red wine and allow to evaporate. Add the content of one cup of Well Concentrated BONTA DI BRODO Organic Meat, the tomato passata, hot water, pepper and simmer the ragu in a covered pan for at least one and a half hours. Add a little water, if necessary. Cook the pappardelle in plenty of salted water, drain when still “al dente” and sauté for a couple of minutes mixed with the ragu. Leave until creamy with a knob of butter, as preferred. Serve with a sprinkling of grated Parmesan.

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