Pappardelli con Ragu

Cut the pork and beef into cubes, and the pancetta into thin strands. Finely chop the carrots, celery and onion. In a pan, brown the meat well in olive oil. Do not overload the pan, brown just one layer of meat in batches if necessary. Once browned remove the meat from the pan and drain the excess fat. Add the chopped vegetables, thyme and rosemary. Sweat for a minutes and add the wine. Reduce the wine to a quarter of its original volume, then add the meat back to the pan with the tomatoes and enough water to cover. Cook over a very low heat or inside the oven at 150C, lid on, for around 2h30min. The sauce is ready when it’s thick and the meat is falling apart. Cook the pasta in salted boiling water until al dente. Drain and mix with some knobs of butter so that it doesn’t stick. Serve with a good portion of the sauce and some freshly grated parmesan cheese.