Harking back to his Italian roots, Adrian whips up a hearty recipe with a bit of a kick.
Place the diced beef into a large mixing bowl with the cumin, olive oil, garlic, salt and pepper and toss well so it is all evenly coated. Marinate in the fridge for up to 24 hours.
Heat a little of the oil in a frying pan over a medium heat. When the oil is hot, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a large heavy-based casserole pot on a low heat.
Add the rest of the oil to the frying pan and lower the heat. Add the onion, capsicum, basil, paprika and chillies with a pinch of salt and sauté gently for 5 minutes, or until the onion starts to soften. Pour red wine into the frying pan and then transfer the mixture to the casserole pot with the meat. Add stock and passata and simmer, uncovered for 30 minutes or until meat is tender.
Cook the pasta as per packet instructions. Drizzle the cooked pasta with a little olive oil, stir through parsley and season to taste. Transfer to a large gratin dish and pour over ragu. Serve with freshly grated parmesan cheese.
Combine the eggs and yolks in a mixing bowl and whisk together lightly.
Sift the flour and salt into a mound on a large work surface. Form a wide, deep well in the centre and carefully pour in the eggs.
Use a fork to gradually work in the flour into the eggs, being careful not to let the eggs spill out.
When enough flour has been incorporated into the eggs that they hold shape, use your hands to work in all the remaining flour to form a dough.
Scrape the work surface clean and wash and dry your hands. Place the dough on the clean surface and knead it firmly but without too heavy a hand. Sprinkle the dough with a little more flour if it feel very sticky, but don’t allow it to become dry.
Knead steadily for 5-6 minutes, turning regularly, or until smooth and elastic. Cover with plastic wrap and leave to rest at room temperature for 30 minutes.
When ready to roll, divide the dough into quarters and shape each piece into a flat rectangle.
Working with one piece at a time, pass it through the widest setting on the pasta machine, then turn it ninety degrees and pass it through again.
Decrease the setting by a notch and pass the dough through twice (without turning). Continue to roll the dough through the machine once on each following setting until you reach the desired thickness. For cut pastas, such as the fettuccine or linguine, finish one notch before the final setting. For stuffed pastas such as ravioli, work through to the thinnest setting.
Roll the sheets through the cutters to create your desired pasta. Or if using the dough for stuffed pasta, proceed immediately without letting the dough dry out. Cook the pasta in plenty of salted boiling water.
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