Beef shin ragù with homemade pasta

Method

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

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

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

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