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Ragu Pappardelle

Three hour cooked beef ragu? Yes please! The best part about this is that once all the ingredients are combined, you can let this simmer for as many hours as you like. The longer it cooks the better the intenser the flavours will be. In true Italian Tradition we make our own pasta sauce once a year, so I used two bottles of our homemade stock, but the supermarket ones will also work well. This is one of my faves... Thank me later! 2 packets pappardelle 1.5kg beef chucksteak, cut into 5cm pieces 1 large brown onion, finely diced 2 medium sides carrots, finely diced 4 fresh roma tomatoes, roughly chopped 2 jars passata 4 cloves garlic crushed 1 tin diced tomatoes 2 tablespoons butter 1 cup dr

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