Step 1

Pasta : Pour the flour onto a clean work surface and make a well in the middle. Crack in the eggs and gently break apart the yolks with a fork. Mix together using your hands until ball of dough is formed and then knead for 3-5 minutes, or until the dough is smooth.

Step 2

Bring the dough into a ball and wrap in plastic wrap for 20 minutes to rest.

Step 3

Ragu : Meanwhile, in a large, deep saucepan, fry off the onions and French eschalot until softened.

Step 4

Add the beef and cook, stirring frequently, until sealed (browned all over).

Step 5

Add the garlic and cook for a further 30 seconds.

Step 6

Add the tomato paste and stir well, coating the meat, for a minute or two.

Step 7

Add the chopped tomatoes, then fill the can with water and add the water to the pot.

Step 8

Add the bay leaves and thyme, then put on the lid and bring to the boil.

Step 9

Allow to simmer for 20 minutes, before adding the mushrooms.

Step 10

While the sauce is simmering, roll out your pasta using a pasta machine or pasta attachment on your food processor. You can also roll the pasta thinly with a rolling pin before cutting. (Tip: Be sure to keep adding plenty of flour to stop the pasta from sticking to itself).

Step 11

Cut the pasta in the shapes you prefer – I like thick, hand-cut pappardelle.

Step 12

Once the mushrooms have been added, cook for a further 5 minutes with the lid on, before removing the lid.

Step 13

Season to taste, and then keep on a medium heat, stirring frequently, while you cook your pasta.

Step 14

To cook the pasta, bring a large pot of heavily salted water to the boil (the water should taste like the ocean).

Step 15

Add the pasta and cook for 2-3 minutes, or until al dente (just cooked).

Step 16

Drain the pasta and place in bowls, ready to serve.

Step 17

Spoon the sauce over the top, add some spare fresh thyme to serve.