Pappardelle with Ragu Abruzzese - San Remo

Ingredients

• San Remo Traditional Egg Pappardelle Pasta 375g
• 60ml extra virgin olive oil
• 800g pork and veal mince
• 3 pork and fennel sausages squeezed out of their casings, slightly crushed with a fork
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, crushed
• 1-2 bay leaves
• 1/2 cup red wine
• 700ml tomato passata
• 1 cup chicken stock
• Parmesan cheese for dusting