Ingredients

• 4 tbsp olive oil
• 500g/1lb 2oz beef sirloin steak
• 200g/7oz veal rump steak
• 1 onion
• roughly chopped
• 2 carrots
• roughly chopped
• 2 celery sticks
• roughly chopped
• 2 tbsp tomato purée
• 2 bay leaves
• 300ml/10fl oz red wine
• 500ml/18fl oz chicken stock
• 100g/3¾oz fresh white breadcrumbs
• 250g/9oz Parmesan
• finely grated
• 1 x 1.5–2kg/3lb 5oz–4lb 8oz whole chicken
• preferably organic
• 500g/1lb 2oz beef shin
• 1 carrot
• roughly chopped
• 1 onion
• roughly chopped
• 1 celery stick
• roughly chopped
• 1 garlic clove
• chopped
• 400g/14oz '00' flour
• plus extra for dusting
• 4 free-range eggs
• beaten
• pinch salt

Directions

• For the anolini
• heat the oil in a large
• lidded casserole dish. Add the beef sirloin and veal and seal all over. Remove from the pan and rest on a plate.
• Cook the onion
• carrots and celery in the casserole for 5–8 minutes. Add the tomato purée and cook for 1–2 minutes.
• Put the meat back in the pan. Add the bay leaf and wine and cook until reduced by half. Add the stock
• put the lid on and cook for 3–4 hours.
• Remove the cooked meat and shred it. Remove the vegetables and mash them in a bowl with a little of the cooking liquor. Season to taste. Mix in the meat
• breadcrumbs and nearly all the Parmesan
• keeping some for serving. Add more breadcrumbs if you need them to make a firm mixture.
• For the broth
• put the chicken
• beef shin
• carrot
• onion
• celery and garlic in a large saucepan and add enough water to cover. Bring to the boil
• cover with a lid and simmer for 2 hours. Strain the liquor
• keeping the broth and discarding the vegetables. Reserve the chicken and beef for another meal or your second course.
• To make the pasta
• in a food processor
• mix the flour
• eggs and salt. If the mixture is too dry
• add a little water. Dust a work surface with a little flour and knead the mixture until it forms a dough. Wrap in cling film and rest in the fridge for 30 minutes.
• Dust the pasta with a little flour
• then roll it out using a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively
• roll out the dough using a rolling pin.
• Lay a sheet of pasta on a floured work surface and spoon a teaspoon of the meat mixture along the pasta leaving 2cm/¾in gap between each pile. Lay another sheet of pasta on top
• taking out the air
• and cut into parcels. Cook the pasta in a large saucepan of boiling salted water for 1–2 minutes.
• To serve
• reheat the chicken broth. Divide the parcels between the serving bowls
• ladle over the stock and sprinkle over the remaining Parmesan.