Pappardelle pasta with pork and veal ragout

Ingredients:

• 1 tbsp. l. olive oil
• 110 g pancetta, diced
• 1 tbsp unsalted butter
• 340 g shiitake mushrooms, stems removed, caps thinly sliced
• 1 small onion, diced
• 1 small carrot, diced
• 1 stalk of celery, diced
• 1 tbsp fresh thyme leaves
• 1 large tomato, diced
• 220 g of minced veal
• 220 g of minced pork
• 2 tbsp tomato paste
• 0.5 cups white wine
• 1 can (800 g) canned whole San Marzano tomatoes
• 450 g dry pappardelle pasta
• 0.5 cups heavy cream
• 3 tablespoons thinly sliced ​​basil leaves

Preparation:

1. In a large saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 2 minutes. Reduce the heat to medium and add the butter.
2. Add the mushrooms, onion, carrots, celery, thyme, and salt and black pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until softened, another 5 minutes.
3. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, for 2-3 minutes. Add the wine and cook until it has reduced by half.
4. Add the canned tomatoes, reduce heat to medium and simmer, uncovered, for 40 minutes, stirring occasionally and adjusting the heat as needed to keep the sauce at a gentle simmer.
5. Before serving, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, reduce heat, and simmer for another 5 minutes. Season with salt and pepper to taste. Add the pasta to the sauce and toss well. Serve garnished with basil.