Pappardelle with meat sauce
Make a mince with the herbs (celery, onion, carrot and parsley), then put it on a low heat in a pan (better if earthenware) with a little extra virgin olive oil and a drizzle of water. Let the mixture wither, then add the minced meat and bay leaf (if you like). Brown the minced meat well; when it is well coloured, add a little white wine and let it evaporate.
Pour in the tomato sauce, add a little water, add salt and cook over a low heat for about 1 hour and a half or, in any case, until the tomato has shrunk.
Cook the Pappardelle Filotea in plenty of salted water, drain the egg pasta and sauté it in the pan with the meat sauce.
Place and serve, if you like, sprinkle with grated Parmesan cheese.
Enjoy your meal!