Pappardelle al ragù (typical tuscan pasta with ragù)

Procedure:

In a frying pan, put some extra virgin olive oil.

When it is war, add chopped onion (one), carrot (one), celery (one piece).
Now add the minced beef (300 gr) and minced pork (300 gr), plus some fresh sausage (2 fresh sausages).
When it is well toasted, add half a glass of red wine.
Let the wine evaporate. Then add salt and pepper.
Add a can of tomato sauce, a bit of tomato paste and a bit of water covering everything.
Cook at very low temperature for at least 40 minutes, preferably 1 hour.

Now the ragù il ready.

Let’s cook the Pappardelle:

Put ca. 2 liters and a half of natural water in a pot.

Let the water boil. Add a handful of salt.
When the water boils well, throw the pasta (for 2 persons: 200 gr of Pappardelle Coop).
Cook for the time that is reported on the box (be careful not to exceed the period of cooking!)
Drain the pasta with the colander.

Put the frying pan with the ragù on the kitchen to warm.
Add the pasta. Mix well and slowly the pasta with the ragù on the kitchen, at low temperature, for one/two minutes. Add the Parmigiano Reggiano. Cover everything with a top cover and wait one/two minutes before serving.