Detailed step-by-step description of how to cook the dish "Pappardelle with Bolognese sauce". Try it by all means
- Finely chop pancetta, steak, pork, chicken livers (if using) and sausage.
- Heat oil in a large, heavy-based saucepan over low-medium heat. Add carrot, celery, onion, garlic and pancetta and cook, stirring occasionally, for 10 minutes or until vegetables are soft.
- Increase heat to high. Add remaining meats to pan and cook, stirring occasionally, for 8 minutes or until lightly browned. Add wine and simmer for 5 minutes. Add 1 1/2 teaspoons salt, tomato paste, bay leaf, tomatoes and 1 cup water and bring to the boil. Reduce heat to low and simmer gently for 1 3/4 hours or until sauce is thick and reduced.
- Cook pappardelle in a large saucepan of boiling salted water until al dente. Drain. Divide among bowls and top with Bolognese sauce. Season with pepper and serve with parmesan.
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