650g Grass fed braising beef – diced into 1/4 inch cubes
2 sticks celery (about 7 inches long each), finely diced
1 small onion, (white or brown), finely diced
1 medium carrot, finely diced
75g mild pancetta, finely diced
400g can chopped tomatoes
400g water (use the above empty tomato can to measure)
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 bottle 750ml shiraz wine
1 sprig fresh rosemary
3 sprigs fresh thyme
Salt + freshly ground black pepper
500g ‘00’ pasta flour (use plain if you don’t have pasta flour)
TO MAKE THE FILLING
Into a heavy-based saucepan add 2 tbsp olive oil and warm over a medium heat.
Add the cubed beef in 3 batches (if you don’t brown it in batches you will over-crowd the pan the meat won’t brown, rather it’ll sweat), cook each batch for approx. 5 minutes until evenly browned then drain on paper towel and set aside to cool.
Once all beef has browned, add the celery, onion, carrot and pancetta and cook over a medium heat for 10-15 minutes until pancetta is crispy and veggies are slightly softened.
Add the beef back into the pot, mix well with other ingredients and cook for 5 mins then add the tomatoes, water, Worcestershire sauce, balsamic, wine and herbs and stir all together thoroughly.
Season with salt and black pepper to taste and cook over a low heat for 2-2.5 hours until meat has broken down and falls apart when tested with a fork. Remove from stove and allow to cool fully.
TO MAKE THE PASTA
Place flour on a smooth, clean surface and make a well in the center, crack the 5 eggs into the well and using a fork beat the eggs to combine then work the flour, from the outside in towards the center combining the eggs and flour to form a sticky consistency. Continue to work the mixture until it forms a dough. this will take a little time and do not be concerned if the mixture appears fragmented.
Once the dough is formed, work into a ball and knead for approx. 5 - 10 minutes until silky, cover in cling wrap and place in fridge for 10 - 15 mins.
Take dough and cut into quarters then take 1 quarter and roll into a flat cigar shape approx. 4” long, pass this through the pasta machine from the widest to second narrowest setting (remember to flour surface below pasta to avoid sticking).
Cut rolled pasta sheets into approx. 4” x 4” squares (10cm x 10cm), place a small tsp of above meat filling in center and form tortelloni shapes (see above noted You Tube instructional video beside main recipe photo on rolling tortelloni to see how to form shapes easily).
Cook tortelloni in a large pot of salted and oiled boiling water for approx. 7 - 10 mins or until pasta is al denté and serve warm with accompanying homemade roasted tomato pasta sauce.