Ragu with fresh pappardelle

Method

1. In a large casserole dish, heat two tablespoons of oil. Brown the meat all over, remove and set aside.
2. In the same pan, cook the pancetta with the carrots, celery, shallots, wild mushrooms and garlic for five minutes. Add the thyme, bay leaves, rosemary, juniper berries and tomato purèe.
3. Return the meat to the pan, along with any juices and the red wine. Add the orange zest, cover and gently cook on a low heat for two hours or put into a pre-heated oven 180˚C/160˚C fan/gas mark 4.
4. Check after an hour and give the ragu a stir. You might need to add a little water if it looks dry. Check the seasoning.
5. Cook the pappardelle in boiling salted water for a few minutes until done.
6. Serve the ragu with the pasta and garnish with the chopped parsley and grated parmesan cheese.