Pork ragu with pappardelle

Ingredients

• 2 x 400 g tins of Mutti Polpa Crushed Tomatoes
• 100 g smoked pancetta, cut into 2 cm cubes
• 1 clove garlic skin on, bashed with the palm of your hand
• 3 tablespoons extra virgin olive oil
• 1 carrot, chopped
• 1 brown onion, chopped
• 1 celery stick, chopped
• 2-3 juniper berries, crushed in a mortar and pestle
• 1 sprig thyme
• 4-5 leaves marjoram
• 250 g beef mince
• 150 g sausage meat, taken out of its casing
• 200 ml red wine
• 2 cups stock
• 1-2 leaves bay
• Salt flakes and freshly ground white pepper
• 400 g of fresh Pappardelle
• Freshly grated pecorino, to serve

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