Pappardelle with Chianina Ragù

Method

1. Prepare the soffritto: finely chop celery, carrot, and onion. In a cast iron pot, heat some olive oil. Add the chopped vegetables, a pinch of salt, and a bay leaf. Cook on low heat until vegetables soften.
2. Add the chopped pancetta and cook for a few minutes.
3. Take the piece of Chianina beef, chop it finely with a knife. Add to the pot and increase heat to brown the meat.
4. Deglaze with Marsala wine, scraping the bottom of the pot. Repeat if desired.
5. Add the tomato passata and a little water. Cover with a lid, leaving a small gap. Add some broth. Simmer on low heat for at least 2 hours, adding more broth if needed.
6. Meanwhile, prepare the fresh pasta: on a work surface, mix 300 g of 00 flour with 3 eggs. Knead until smooth. Wrap in plastic and let rest for 30 minutes.
7. Roll out the pasta with a pasta machine, gradually thinning to the desired thickness. Cut the sheet into wide strips to obtain pappardelle.
8. After 2-3 hours, the ragù should be thick and flavorful. Adjust salt and pepper. Add a ladle of broth and a drizzle of olive oil.
9. Cook the pappardelle in boiling salted water for about 45 minutes (or until al dente). Drain and add to the ragù pot. Add a ladle of pasta cooking water and mix to combine.
10. Grate Parmesan cheese over the pasta and add a drizzle of olive oil. Toss well.
11. Serve the pappardelle with an extra sprinkling of Parmesan and a drizzle of olive oil.