Pappardelle with mushroom ragù recipe

Ingredients

• 120 g pork shoulder, diced in 1–2cm (0.4–0.8 inches) chunks
• 120 g veal, diced in 1–2cm (0.4–0.8 inches) chunks
• 120 g shin or chuck of beef, diced in 1–2cm (0.4–0.8 inches) chunks
• 60 g carrot, finely chopped
• 60 g onion, finely chopped
• 60 g celery, finely chopped
• 4 tsp fennel seeds, lightly toasted and crushed
• 600 ml red wine
• 200 g chopped tomatoes
• 200 g mixed mushrooms (you can use oyster, shiitake, chestnut and button)
• 2 sprigs rosemary
• 2 bay leaves
• 1 l chicken stock
• 4 tbsp parmesan, grated
• 4 tbsp extra virgin olive oil
• 4 tbsp parsley, chopped
• 1 pinch salt
• 1 pinch ground black pepper
• 400 g pappardelle