Not sure what to whip up this Valentine's Day? Impress your date with chef - and face of our Men's Collection - Joseph Denison Carey's braised beef shin ragu on homemade pasta. But most importantly, impress yourself too.
Braised Beef Shin Ragu
INGREDIENTS
For the sauce:
1.2 - 1.4kg beef shin
500ml beef stock
500ml passata
250ml red wine
1 large onion
1 bulb garlic
2 large celery sticks
3 large carrots
Rosemary
Thyme
Parmesan (handful)
Salt
Pepper
Veg oil
For the pasta:
250g ‘00’ flour
2 whole eggs
2 egg yolks
METHOD
⁃ Preheat oven to 160 degrees.
⁃ Season the beef shin with salt, then sear on high heat in a pan with vegetable oil.
⁃ Place your seasoned shin into a Dutch Oven with the onion, garlic, celery, carrots, stock, passata, wine and herbs.
⁃ Bring your sauce to a simmer. Then place into your oven and cook for 4 hours.
⁃ Take out, and remove the meat before passing the sauce through a fine sieve.
⁃ Season the sauce.
⁃ Pull the meat apart then put back into the sauce and set aside.
Pasta:
⁃ Mix the flour and egg, then knead for around 8 mins until it's consistent.
⁃ Leave to nest in the fridge wrapped in cling film for 1 hour.
⁃ Roll out then run through your pasta machine on the second lowest setting.
⁃ Cut into tagliatelle.
⁃ When done, cook for 2 minutes in boiling salted water.
⁃ Place your pasta into the pan with the sauce and mix in Parmesan and black pepper.