Name: Italian Sausage & Beef Ragu
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8 -10
Ingredients: 3 tbsp olive oil (, separated); 1 lb / 500g ground beef ((mince) (not lean)); 0.8 lb / 400g Italian pork sausages (, meat removed from casings (Note 1)); 3 garlic cloves (, minced); 1 large onion (, finely chopped (brown or white) (Note 2)); 1 carrot (, finely chopped or shredded (Note 2)); 1 large stalk of celery (, finely chopped (Note 2)); 1 tsp each dried thyme leaves and dried rosemary; 1 cup red wine ((Note 3)); 2 cups beef broth / stock; 3 tbsp tomato paste; 28 oz / 800 g can crushed tomatoes ((Note 4)); 2 bay leaves; 1 tsp salt; Black pepper; 8 oz / 250 g pasta of choice ((I used pappardelle, the wide pasta pictured in the photos)); Parmigiano-Reggiano (, freshly grated)