3 tablespoons Olive Pride Blend of Seed oils and Extra Virgin Olive Oil
1.5 kg beef shin, with the marrow bone
salt and freshly ground black pepper to taste
2 large onions, roughly chopped
2 large leeks, roughly chopped and washed
2 celery stalks, roughly chopped
2 large carrots, peeled and roughly diced
8 garlic cloves, roughly chopped
3 bay leaves
1 stalk rosemary
1 stalk thyme
2 tablespoons tomato paste
4 tablespoons Worcestershire sauce
enough water to just cover the ingredients
parmesan to taste
INGREDIENTS FOR THE PAPARDELLE PASTA:
2 cups bread flour
2 extra-large, free-range eggs
2 tablespoons Olive Pride Oil Blend of Seed Oils and Extra Virgin Olive Oil
salt to taste
METHOD FRO THE RAGU:
Heat the oil over a high heat. Put the meat in the pot ensuring not to add too much meat that it steams instead of browning.
Once the meat is perfectly golden and brown, remove it from the pot and add the remaining meat to cook in the same way.
Remove all the browned meat and set aside before adding the onions and browning slowly until completely cooked down and brown before adding the leeks, celery and carrots and stirring to combine.
Cook for 5 minutes before adding the garlic, bay, rosemary, thyme and tomato paste. Cook until fragrant then add the Worcestershire sauce along with enough water to just cover the ingredients.
Bring to a simmer before placing in the oven to slowly cook for 2 hours at 1600C with the lid on or continue cooking on the stove at a low temperature.
METHOD FOR THE PASTA:
Add the flour to a clean working surface before making a well in the center and adding the eggs.
Drizzle in the oil and add the salt before scrambling the eggs and slowly work the flour into the mixture working from the inside outwards.
Once all the flour and egg have been mixed, begin kneading the dough by hand for about 7 minutes or until a smooth dough ball is formed.
Cling wrap the dough and allow to rest for 20 minutes before dividing into 8 equal sized balls.
Take one of the balls and begin passing through a pasta machine, working from the thickest setting to the thinnest.
Once you’ve reached the thinnest setting, cut wide strips of the pasta using a sharp knife.
Set aside and continue rolling out the remaining balls cutting them in the same manner. Once the ragu has cooked enough that the meat is easily removed from the bone and pulls apart easily its ready to come out of the oven.
Bring a pot of salted water to the boil before adding the sheets of pasta and cooking until the pasta rises to the surface and is tender but not too soft, this is called al dente.
Remove the pasta from the water and add directly to the ragu, mixing through before serving with a fresh shaving of parmesan.