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.


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