Slow-Cooked Sticky Ragu & Homemade Pasta recipe |TASTE

Ingredients

• Parmesan, grated, for serving
• sea salt and freshly ground black pepper
• For the slow-cooked ragu
• 4 leeks, finely chopped
• 6 carrots, chopped
• 4 cloves garlic, finely sliced
• 3 T olive oil
• 4 cups tomato passata (see cook’s note)
• 2 sprigs fresh rosemary
• 1 T oregano
• 2 bay leaves
• 1 kg beef silverside
• 2 cups red wine
• For the pasta
• 500 g flour, plus extra to dust
• 5 large free-range eggs
• a pinch of sea salt