<http://schema.org/recipeInstructions>
" In a large, straight-sided saucepan over medium heat, heat oil. Add carrots and onion and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook for 2 minutes more. Increase heat to medium-high and add bacon, frying for 4 to 5 minutes. Add brisket and cook until browned, about 8 minutes. Stir in tomato paste and cook for 3 minutes. Stir in tomatoes, wine, 1 cup water, bay leaves, and sage. Let mixture reach a low boil, then reduce heat to low and simmer, stirring occasionally, until meat is tender and sauce is thick, about 3 hours. (If sauce is too thick and meat needs to cook longer, add 1/2 to 3/4 cup water.) Meanwhile, bring a large pot of salted water to a boil and cook pappardelle following package instructions. Drain. Top each serving with sauce and pecorino."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a4109/pappardelle-beef-ragu-recipe-clv0512/>