Slow-Cooked Beef and Pancetta Ragu | D'Orsogna

Ingredients

• 100 g D'Orsogna Artisan Pancetta Rolled
• 2 tbsp Extra virgin olive oil
• 1.25 kg Gravy beef, cut into 3cm pieces
• 750 g Pappardelle pasta
• 410 g Crushed Tomato can
• ⅓ cup Tomato paste
• ¾ cup Red wine
• 1 cup Beef liquid stock
• 50 g Butter, chopped
• 1 Brown onion, chopped
• 2 Carrots, finely chopped
• 2 Celery stalks, finely chopped
• 1 Red capsicum, finely chopped
• 3 Fresh rosemary sprigs
• 4 Fresh thyme sprigs
• 2 Garlic cloves, crushed
• 2 tbsp Plain flour
• Grated parmesan, to serve
• Parsley, to serve