By Eugenio Maiale of A Tavola
600g beef shin cut into 2.5cm dices
(Toss the beef shin in a bowl with pepper + the salt; cover and refrigerate for twenty-four hours)
1 tsp freshly ground black pepper
3 tsp salt
100ml extra virgin olive oil
4 cloves garlic, sliced
3 fresh bay leaves
2 cups red wine
600ml chicken stock (recipe follows)
6 plum tomatoes, peeled, seeded + diced
1 cup freshly grated parmesan cheese
2kg chicken bones (necks, backs, wings)
3 litres cold water
TO MAKE THE STOCK
Bring a large saucepan of 3 litres of water to the boil.
Plunge chicken bones into the boiling water, return to the boil then remove the bones and discard the water; this helps to remove impurities from the bones.
Rinse bones in cold water, then place into a large saucepan and cover with the 3 liters of cold water. Bring to the boil, reduce heat and simmer for 2 hours, uncovered, skimming off any scum that forms on the surface.
Ladle stock through a fine sieve, lined with a chux (J cloth) or muslin cloth, discarding bones.
Chill. Remove fat from the surface before use
TO MAKE THE BEEF
Heat a large frying pan over a high heat, add oil and, when hot, add garlic and bay leaves and cook for 1 minute. Add beef shin and cook until browned all over, 5-7 minutes, stirring often. Add wine and stir well.
Once wine has evaporated, add tomatoes and stock. Cover and simmer for 2 to 3 hours stirring occasionally and adding a little water if it starts to dry out.
Discard the bay leaves.
TO MAKE THE PASTA
Meanwhile, make Pasta: sift 00 flour and salt into a bowl, make a well in the center and break in the eggs. Beat eggs with a fork until they are smooth. Then, using the tips of your fingers, begin mixing the egg with the flour, slowly incorporating a little at a time until it forms a smooth dough. Knead, in the bowl, for 3 minutes, cover with plastic wrap and refrigerate for 30 minutes. Cut into 4 pieces. Working with one piece at a time and keeping the others covered.
Using a hand rolling pasta machine, roll pasta laminating 2 or three times on a lightly floured bench into a nearly transparent rectangle approximately 1-2mm thick.
Hand cut into pappardelle approximately 2cm wide and 25 cms long.
Toss pappardelle with a light dusting of flour and spread out in a single layer on a tray and cover with
a tea towel.
Bring 4 litres of water to the boil, add 1-tablespoon salt then the pasta and cook for about 3 minutes. Drain, reserving 1/2 cup of the cooking water.
Toss the pappardelle with the ragu and the reserved water and serve with grated parmesan cheese.