Beef shin ragù with homemade pasta

1. 1

   To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough.

2. 2

   Knead on a clean work surface for 5-7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using.

3. 3

   Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed.

4. 4

   To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper.

5. 5

   Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside.

6. 6

   Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well.

7. 7

   Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven.

8. 8

   Remove the beef shin from the dish and shred the meat, then set aside.

9. 9

   Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce.

10. 10

    To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain.

11. 11

    Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese.

1 serving ≈ 413 g

Nutrition values are estimates. - means data is unavailable.