- 2 tbsp
- extra-virgin olive oil
- 1 kg beef cheeks, trimmed and cleaned
- 2 carrots, peeled and coarsely chopped
- 1 onion, peeled and quartered
- 1 stalk celery, coarsely chopped
- 10 cloves garlic, peeled
- 4 ripe Roma tomatoes, quartered
- 2 sprigs rosemary
- ¼ (about 10g) bunch thyme sprigs
- 1 bunch flat-leaf parsley, leaves picked and stalks reserved
- 2 fresh bay leaves
- 1 litre (4 cups) veal stock
- 500 ml (2 cups) shiraz or cabernet
- 250 ml (1 cup) balsamic vinegar
- 2 tbsp mandarin mustard fruits, finely chopped (see note)
- 1 egg, lightly beaten
- To serve:
- extra-virgin olive oil
- finely grated Parmigiano-Reggiano
- Fresh pasta
- 500 gm ‘00’ flour (see note)
- 5 eggs, lightly beaten
- 01 Preheat oven to 170C. Heat olive oil in a large heavy-based casserole over medium heat, add beef cheeks and cook for 5 minutes, turning occasionally or until brown all over, then transfer to a plate and keep warm. Add carrot, onion, celery and garlic to casserole and cook for 10 minutes or until soft but not coloured, add tomatoes and place beef cheeks on top, season to taste with sea salt and freshly ground black pepper. Add rosemary, thyme, parsley stalks, bay leaves, stock, wine and vinegar. Cover and roast for 3 hours or until beef cheeks are falling apart. Cool to room temperature.
- 02 Remove beef from pan and, using two forks, finely shred meat. Finely chop ½ cup reserved flat-leaf parsley leaves and add to beef with mustard fruits, season to taste and set aside. Strain cooking liquid (makes about 1 litre), cool and refrigerate until cold, then skim fat from surface and discard. Place liquid in a saucepan over medium heat and bring to the boil, then reduce heat and simmer for 1½ hours, skimming until reduced to 500ml.
- 03 For pasta, place flour in a bowl and make a well in the centre, add eggs and, using hands, mix to form a dough. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 20 minutes, then halve dough. Using a pasta machine at the widest setting, working with one piece of dough at a time, lightly flour and feed dough through rollers, reducing settings notch by notch, feeding and rolling dough until it reaches the second-last notch and the dough is almost translucent. Then cut into fifty 9cm squares and place on lightly floured tray between pieces of lightly floured baking paper.
- 04 Bring beef cheek filling to room temperature. Place the pasta squares on a lightly floured work surface. Using hands, soften beef cheek filling. Working with 1 square at a time, place 1 tbsp of beef cheek filling diagonally over half the square, spreading filling to form a triangle, leaving a 5mm border. Brush edges with egg, fold over corner to corner and seal. Repeat with remaining pasta squares and filling. Place ravioli in a single layer on a floured tray until ready to use.
- 05 To serve, coarsely chop remaining parsley leaves. Warm reduced cooking liquid in a saucepan for 2-3 minutes over medium to high heat. Cook ravioli in boiling salted water for 2 minutes or until ravioli floats and is cooked through, remove with a slotted spoon, drain and arrange on plates. Spoon over sauce, drizzle with extra-virgin olive oil and scatter with remaining parsley and Parmigiano-Reggiano.
Note ’00’ flour is a highly refined wheat flour with low protein content, ideal for smooth pasta dough. Available from delicatessens. Mandarin mustard fruits are mandarins preserved in a heavy mustard-flavoured syrup. Available from select delicatessens.
You can also substitute beef cheeks for osso bucco…