Tuscan Pappardelle Pasta Recipe - Great Italian Chefs

Ingredients

• 1 beef bone, from a steak, plus various beef trimmings
• 1 carrot, cut into large pieces
• 1 stick of celery, cut into large pieces
• 1 onion, preferably from Certaldo, cut into large pieces
• 3 sprigs of thyme
• 1 veal shank, blanched in boiling water
• extra virgin olive oil, from Tuscany
• 100g of tomato paste
• 750ml of red wine
• 1 cavolo nero
• 250g of type zero flour
• 250g of semolina flour
• 250g of egg yolks
• 50g of egg white
• 100g of white beans
• 1 garlic clove
• 2 sage leaves
• extra virgin olive oil, from Tuscany if available
• 350ml of red wine, from Tuscany
• 25g of honey
• 1 clove
• 2 slices of bread, Italian-style and preferably a few days old
• 2 sprigs of thyme
• 1/2 onion, diced
• olive oil, for frying