kitchen therapy

Pappardelle with beef shin ragu

4 HOURS 30 MINUTES + RESTING | SERVES 4 | EASY

‘00’ flour 400g
eggs 4, beaten
parmesan for grating

RAGU

olive oil 2 tbsp
beef shin 1kg, cut into large pieces
onion 1 finely chopped
carrot 1, finely chopped
celery 1 stick, finely chopped
tomato purée 2 tbsp
bay leaves 2
thyme or rosemary sprigs 2
red wine 200ml
beef stock 600ml

For the ragu, heat the oil