Homemade Linguine with Beef Ragu

Make the pasta dough first. Tip the flour onto a clean worktop, make a well in the centre, add the eggs and a teaspoon of olive oil, then gradually bring everything together with a fork. Knead for 8–10 minutes until smooth, wrap and rest for 30 minutes.

Warm the olive oil in a heavy pan over a medium heat. Add the onion, carrot, celery and pancetta with a pinch of salt, then cook for 8–10 minutes until softened and the pancetta has rendered.

Add the beef mince and cook until well browned, breaking it up with a spoon. Stir in the tomato purée for 1 minute, then pour in the red wine and let it bubble down by about half.

Add the chopped tomatoes, beef stock and bay leaf. Simmer gently, partly covered, for 75–90 minutes, stirring now and again, until the ragu is rich and thick. Loosen with a splash of water if it catches.

While the ragu finishes, roll the rested pasta through a pasta machine, working down through the settings until thin but not fragile. Cut into linguine, dust lightly with flour and keep loose on a tray.

Bring a large pan of salted water to the boil. Cook the fresh linguine for 2–3 minutes until just tender, then lift it into the ragu with a splash of the pasta water.

Toss the linguine through the sauce for a minute so it is glossy and well coated. Fold through the basil, check the seasoning, then serve with grated Parmesan.