1. Prepare Vegetables

   Prepare vegetables: dice onions, carrots, and celery. Mince garlic and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil out and slice by hand).

   • 1/2 , finely diced Yellow Onion
   • 1/2 , finely diced Carrot
   • 1 stalk , finely diced Celery
   • 2 , minced Garlic Cloves
   • 5 sprigs , chiffonade Basil Leaves
2. Brown Meat

   Heat a large skillet over medium-high heat. Add butter to skillet and let melt. Add beef, and squeeze sausage out of casing into pan. Season meat mixture with salt and pepper, and break the meat into smaller pieces with the help of a spatula or large spoon. Cook for 5 minutes, stirring occasionally, or until browned and caramelized.

   • 1 Tbsp Unsalted Butter
   • 230 g Beef Mince
   • 230 g , squeezed out of casing Pork Sausage Meat
   • 1/2 tsp Salt
   • 1/4 tsp Black Pepper
3. Create Sauce

   Add carrots, celery, onions, and garlic to meat mixture. Sauté over medium heat, stirring occasionally, for 5 minutes or until soft. Add fennel seed, tomato purée and red wine to skillet, scraping the bottom of the skillet with a spatula. Add milk and water. Let simmer, uncovered, for 15 minutes, adding water if mixture becomes too dry. Turn off heat, add basil, olive oil and give it a stir.

   • 1 tsp , ground Fennel Seeds
   • 65 g Tomato Purée
   • 120 ml Red Wine
   • 120 ml Whole Milk
   • 360 ml Water
   • 1/2 tsp Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
4. Boil Pasta

   Bring a large pot of water to a boil; add salt. Cook pappardelle until al dente, firm to bite but not soft.

   • 500 g Pappardelle
   • 4 L Water
   • 1 tsp Salt
5. Serve & Enjoy!

   Plate pasta and enjoy with sauce and a drizzle of olive oil if desired!

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By Innit Culinary Team