Good food can take time but this slow cooked beef is definitely worth it in the end. It's cooked in an amazing sauce flavoured with white wine, passata and porcini mushrooms. We made some fresh pasta to go with it, which is easier than you might think... you don't even need a pasta machine!
Combine the flour and the eggs with a pinch of salt in a bowl. knead until you have a smooth dough. Rest the dough in the fridge for at least 30 minutes.
Boil a kettle and pour a cup of hot water over the porcini mushrooms to soak.
Cut the beef into large cubes and toss them in seasoned flour. Peel and dice the onion, carrots and celery into small cubes, then mince the garlic.
Pour the oil into a large saucepan over a high heat and chuck in the beef. Brown the beef well on all sides before removing to a plate for a moment. Throw the pancetta, onion, carrots, celery and garlic into the same pan.
Fry the veg for 3-4 minutes until a bit softer, then stir through the tomato purée. Squeeze the liquid from the porcini mushrooms, roughly chop them and add to the pan saving the liquid for later. Pour in the wine and let it bubble away for a few minutes before adding in the passata, stock, reserved porcini liquid and the bay leaves.
Add the beef back into the pan, cover and set the heat very low. Cook for 2 hours, then uncover and cook for a further 1/2 hour.
Roll the pasta dough to about 2mm thick using a pasta machine or a rolling pin on a floured surface. Cut it into long strips about 1.5cm wide by gently folding the pasta over onto itself and slicing through several layers at once (or use a pasta machine attachment).
Boil a large pan of salted water and pour in a glug of oil. Lower in the pasta and cook for 2-3 minutes so that it is just cooked, then drain.
Scatter the chopped parsley into the beef and another glug of oil over the pasta just before serving. Serve as a big plate of pasta alongside the pot of beef, with Parmesan and fresh parsley on the side for everyone dig in! Serves 4