Bolognese Ragù With Pappardelle

Boil a full kettle

Peel and finely dice the brown onion[s]

Top, tail and finely dice the carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced onion and carrot with a pinch of salt and cook for 4-5 min or until softened

While the onion and carrots are cooking, peel and finely slice (don't chop!) the garlic

Chop the cherry tomatoes in half

Once the onion has softened, add the pork & beef ragù mince and cook for 3-4 min further, breaking it up with a wooden spoon as you go

Add the sliced garlic, halved cherry tomatoes and dried oregano and cook for 4-5 min or until the tomatoes are starting to break down

Tip: Crush the tomatoes with a wooden spoon as you stir

Dissolve the beef stock mix and tomato paste in 150ml [250ml] boiled water

Stir in 50ml [100ml] milk – this is your stock

Once the tomatoes have started to break down, add the stock to the pan and cook for 15-20 min or until the sauce has thickened to a rich, bolognese-like consistency – this is your Bolognese ragù

Once the Bolognese ragù has been cooking for 5-10 min, add the pappardelle to a pot of boiled water over a high heat with a generous pinch of salt

Cook for 10-12 min or until tender with a slight bite (this is known as al denté)

Once done, drain the cooked pappardelle, reserving a cup of the starchy pasta water

Meanwhile, pick the smaller leaves from the basil and set them aside for garnish

Chop the remaining basil finely, including the stalks

Stir the drained pappardelle and chopped basil through the Bolognese ragù and give everything a good mix up – this is your Bolognese ragù with pappardelle

Tip: Add a splash of starchy pasta water if it's looking a little dry