Instructions: Chop the onion, carrot, celery and bacon finely. Heat the butter and oil in a large frypan and add the vegetables and bacon and cook over a medium heat until just softened. Remove the vegetables and set aside.

Add the diced veal to the pan the vegetables were cooked in, stirring until the meat browns. Remove the pan from the heat and add the flour and the white wine, stirring to ensure there are no lumps. Return the pan to the heat and simmer until only a small amount of liquid is left.

Add the stock, tomatoes, tomato paste and herbs and turn the heat down to a simmer and cook for approximately 45 minutes or until the meat is tender.

Return the vegetables to the pan and continue to cook for a further ten minutes. Season to taste.

Meanwhile, a large pot of salted water to the boil. Add the papardelle noodles and cook until "al dente". Drain quickly then return to the saucepan. Add the olive oil, herbs, pepper and salt to taste and toss well. Serve the ragu over the herb noodles.

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