Baked Pappardelle - Pappardelle al forno

Dough

• 300 g plain flour, plus extra for dusting
• 15 g extra virgin olive oil
• 3 medium eggs

Ragù

• 50 g Parmesan cheese, cut in pieces (2 cm)
• 30 g extra virgin olive oil
• 70 g carrots, cut in pieces (2 cm)
• 30 g onion, halved
• 50 g celery, cut in pieces (2 cm)
• 1 garlic clove
• 150 g beef mince, broken in pieces
• 150 g pork mince, broken in pieces
• 180 g water, plus extra for cooking pasta
• 1 tsp fine sea salt, plus 1 tsp for cooking pasta
• 200 g tinned chopped tomatoes
• 100 g tomato purée
• 5 - 6 fresh basil leaves
• 1 fresh bay leaf
• 1 pinch ground nutmeg
• water

Assembly

• 300 g ricotta cheese