Step 1

Heat the olive oil in a large, deep pan or Dutch oven and fry the onion, carrot and celery stalks for 7-8 minutes over medium heat, stirring occasionally.

Step 2

Stir in the garlic and continue to cook for another minute. Add the ground pork and cook for 4-5 minutes until slightly browned. Break it up with your spoon as it cooks.

Step 3

Stir in the fresh thyme and rosemary, then pour in the red wine and cook for a minute or two until most of the alcohol evaporates.

Step 4

Stir in the tomato paste, chopped tomatoes and chicken stock and bring to a boil. Lower the heat and simmer for 15 until the sauce thickens.

Step 5

Meanwhile, cook the pappardelle al dente in salted water according to the instructions on the package and reserve a cup of starchy pasta water before draining.

Step 6

When the sauce is ready, stir in the pappardelle (adding some of the reserved pasta water if it looks too thick. Next, stir in the Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.