Pappardelle with pork

Preparation:

Preparation: Pass the meat and the mortadella through the mincer only once. Put a drizzle of oil in a pan and brown the minced meat and the crumbled sausage until all the meat has turned pale. Add 200 g of tomato puree, salt and a finger of water (or milk). Let the ragù go over a very low heat for two hours. Season the pappardelle cooked al dente and sprinkle with grated Parmesan.