Pappardelle with Beef Ragu

Method

1. Heat 2 tbsp olive oil in a pan over medium heat.
2. Add finely chopped onion and cook 5 minutes until softened.
3. Add crushed garlic and cook 1 minute.
4. Increase heat, add minced beef and brown thoroughly for 6-8 minutes, breaking it up well.
5. Pour in tinned tomatoes, season with salt and pepper, then simmer gently for 25-30 minutes until thickened.
6. Meanwhile cook pappardelle in boiling salted water for 8-10 minutes until al dente.
7. Drain pasta, add to the ragu and toss to coat evenly.
8. Serve in a warm bowl garnished with fresh sage leaves.