Beef ragu with homemade pasta – Peter Bouchier

Ingredients

• 1 x Peter Bouchier Chuck Eye Roast (approx. 1.2kg), cut into half
• 2 tbsp avocado oil
• 1 carrot, finely diced
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 5 grams dried mushrooms, rehydrated (shiitake or porcini), finely chopped
• 4 garlic cloves, chopped
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup water
• 800g chopped tomatoes
• 2 cups beef stock
• 1 fresh bay leaf (2 if using dried)
• 3-4 sprigs fresh thyme
• Basil stalks (optional) & Parmigiano rind (optional)
• Balsamic vinegar
• For the pasta (Makes two serves, scale up as needed):
• 2 eggs
• 200 grams Tipo 00 flour
• A few drops of water