Pork ragu with pappardelle

Ingredients

• 28 oz Mutti® Crushed Tomatoes (Polpa)
• 3.5 oz smoked pancetta (cut into 2 cm cubes)
• 1 clove garlic skin on (bashed with the palm of your hand)
• 3 tbsp 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
• 9 oz beef mince
• 5 oz sausage meat (taken out of its casing)
• 1 cup red wine
• 2 cups stock
• 1-2 bay leaves
• Salt flakes and freshly ground white pepper
• 14 oz fresh Pappardelle
• Freshly grated pecorino (to serve)

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