• 1 x 375g Pangkarra Wholegrain Pappardelle
  • 1 tbs olive oil
  • 250g bacon rashers
  • 2 chopped carrots
  • 2 chopped celery sticks
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1.8kg-piece beef, cut into 8cm pieces
  • 2 x 800g cans diced tomatoes
  • 375ml (1 1/2 cups) red wine
  • 3 dried bay leaves
  • 2 large sprigs fresh rosemary
  • Shredded parmesan, to serve.

Heat the oil in a stock pot over medium heat. Add bacon, carrot, celery, onion and garlic and cook, stirring, for 5 minutes or until soft. Stir in the beef, tomato, wine, bay leaves and rosemary. Bring to the boil. Reduce heat to low and simmer, partially covered, stirring occasionally, for 2 hours or until the beef is tender. Cook pasta for 8-10 minutes and serve sauce on top of pasta. Finely grated parmesan, to serve. Serves 4.