'This is a classic Italian dish, which sounds easy to make but is not – you need to find a good balance between all the flavours. I remembered when we open Cecconi’s Pizza Bar we did maybe 20 or 30 tastings every day to get the right recipe and balance.' Richard Budo, head chef
INGREDIENTS (serves 3)
For the egg pasta: 1kg “00” flour, 9 egg yolk, 1 whole egg, Pinch of salt
For the sauce: 400g mince veal, 400g mince beef, 75g celery finely diced, 75g carrots finely diced, 75g onions, finely diced, 25ml good-quality olive oil, 60ml good-quality red wine, 25g tomato paste, 375g good-quality canned tomato, 1 beef stock cube, 7.5g thyme, 7.5g rosemary, 1 bay leaf, 1 clove, Salt and pepper
Start by making the fresh pasta. In a large bowl mix the flour and eggs until the ingredients are completely incorporated. Add the salt and keep mixing until you get a smooth and elastic dough, cover with plastic wrap and leave to rest in the fridge for at least 4-5 hours (overnight is best).
Roll the dough on a dusted table or if you have use a pasta machine, use that. Try to roll the pasta into thin sheets of 30cm by 30cm, dust with flour and fold with a kitchen knife, then cut into 1cm ribbons.
For the sauce, use a thick cast-iron pan or a casserole to braise the mince over a medium heat, seasoning as you cook. Once golden brown, put into a bowl and set aside. In the same pan start frying celery, carrots and onions with the olive oil. When the vegetables start to become soft and golden add the browned mince and let cook for five minutes. Start to add the tomato paste using a wooden spoon and, stirring little at the time incorporate it, turn up the heat and add the wine. Let the alcohol evaporate and add canned tomato, beef stock, herbs and clove, season well and bring it to the boil; then turn down the heat and let simmer for at least 6-7 hours.
In a pan with boiling salted water, cook the pasta for 2 minutes and mix it with the ragù sauce, served hot with a sprinkle of grated Parmesan on top.