Instructions: Roll out the Basic Fresh Egg Pasta dough to the thinnest setting and cut into 1-inch wide ribbons.

In a heavy 6- to 8-quart saucepan, heat the olive oil until smoking. Add the onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes). Add the anchovy paste, chili flakes, rosemary, red wine and tomato sauce and bring to a boil.

Season the meat with salt and pepper and drop into the tomato sauce mixture. Return to a boil and lower to simmer and cook 90 minutes. The meat should be falling apart with the poke of a fork. Allow to cool 10 minutes.

In a food processor, barely pulse 4-ounce ladles of meat mixture until "stew" resembles meat sauce. Check for seasoning and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Place the ragu in a saucepan and bring to a boil.

Drop the pappardelle into the boiling water and cook until tender yet firm. Drain the pasta in a colander over the sink and pour into the ragu. Toss gently to coat and pour into a warm serving bowl and serve immediately.

This recipe yields 6 servings.

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