Beef shin ragù with homemade pasta recipe
 A delicious slow cooked beef shin ragù served with an handmade pasta. The perfect foodie treat to say 'I love you'. 400g/14oz semolina flour, plus extra for rolling out 5g fine salt4 medium free range eggs, whisked1 tbsp olive oil 400g/14oz semolina flour, plus extra for rolling out 5g fine salt 4 medium free range eggs, whisked 1 tbsp olive oil 600g/1lb 5oz whole beef shin on the bone4 tbsp olive oil3 carrots, peeled and chopped2 celery sticks, chopped2 sprigs fresh thyme, leaves removed and chopped2 sprigs fresh oregano, leaves removed and chopped800g/1lb 12oz cherry vine tomatoes, halved1 onion, finely chopped500ml/18fl oz passatapinch caster sugar 600g/1lb 5oz whole beef shin on the bone 4 tbsp olive oil 3 carrots, peeled and chopped 2 celery sticks, chopped 2 sprigs fresh thyme, leaves removed and chopped 2 sprigs fresh oregano, leaves removed and chopped 800g/1lb 12oz cherry vine tomatoes, halved 1 onion, finely chopped 500ml/18fl oz passata pinch caster sugar 2 tbsp fresh oregano leaves100g/3½oz gouda, grated 2 tbsp fresh oregano leaves 100g/3½oz gouda, grated Method To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough.Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using.Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed.To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper.Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside.Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well.Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven.Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce.To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain.Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. To make the pasta, place the semolina flour and salt into a large bowl. Add the beaten egg and olive oil and use your hands to bring it together to form a dough. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using. Knead on a clean work surface for 5–7 minutes or until the dough is smooth. Wrap in cling film and rest in the fridge overnight, if you can, or for at least 3 hours. Remove from the fridge 20 minutes before using. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. Sprinkle a work surface with some semolina flour then roll out the pasta dough into a large circle about 2mm/1/16in thick. Fold the pasta in half, sprinkling some more semolina in between the layers; do this three times, at the end you will have a long rectangular log shape. Cut this widthways into 5mm/¼in strips. Set aside on a tray sprinkled with semolina flour until needed. To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. To make the ragù, preheat the oven to 170C/150C Fan/Gas 3. Season the beef with salt and pepper. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a frying pan over a high heat with 2 tablespoons of the oil, then add the beef shin and seal the meat all over until golden-brown. Remove and set aside. Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Place a medium sauté pan over a medium heat and the remaining oil. Fry the carrots, celery, thyme, oregano, tomatoes and onion for 5 minutes. Add the passata and stir well. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Pour the tomato sauce into an ovenproof dish and place the beef shin on top. Cover with baking paper and kitchen foil. Cook for 3 hours in the oven. Remove the beef shin from the dish and shred the meat, then set aside. Remove the beef shin from the dish and shred the meat, then set aside. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce. Add the caster sugar and a pinch of salt to the tomato sauce in the roasting dish, then using a hand-held blender, blend the sauce until smooth. Add the beef shin back into the ragù sauce. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. To serve, heat a large saucepan of boiling salted water and cook the pasta for 2 minutes, then drain. Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese. Serve the beef shin ragù on top of the cooked pasta, garnishing with oregano leaves and cheese.