Plin Stuffed with Neapolitan Ragù

Method

1. Prepare the onions by cutting them into julienne strips. Place them in a cold pan with oil and sweat over medium-low heat for about 20 minutes.
2. Meanwhile, cut the meat (pork ribs, shoulder, pancetta, and coppa) into pieces (ribs left whole, pancetta scored, others into bite-sized cubes). Season with salt.
3. In a hot pan, brown the meat in batches until a crust forms, then combine all the meat and the sweated onions. Sauté together.
4. Deglaze with red wine and reduce by half.
5. Add triple-concentrated tomato paste and tomato passata. Adjust salt. Cook over low heat for 6-7 hours (or in a pressure cooker for 1.5 hours).
6. After 3 hours, remove the meat, debone the pancetta, and shred the meat. Return to the pot and continue cooking for another 3 hours.
7. At the end of cooking, grind the ragù twice through a meat grinder (or blend on low speed). Add julienned basil, Parmesan cheese, and pepper. Mix well. Reserve some untrimmed ragù as a side.
8. Prepare the fresh pasta: make a well with the flour, add egg yolks, salt, and oil. Knead into a dough. Wrap in plastic and rest in the fridge for 1-1.5 hours.
9. Roll out the pasta using a machine, folding to strengthen, until the sheet is thin enough to see your hand through.
10. Cut uniform strips. Lightly brush with water. Place small dollops of filling along the strip, fold, and pinch to seal and form the plin shape.
11. Cut the plin with a fluted cutter.
12. Boil the plin in salted water for 2 minutes. Drain and place on a napkin.
13. Serve on a warm plate, covered with a cloche. Serve the reserved ragù on the side.