Ingredients

• 400g plain flour
• 4 eggs
• 50g fine semolina flour

• 1 tablespoon olive oil
• 300g beef brisket bones
• 1 carrot, chopped
• 1 brown onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, crushed
• 1 bouquet garni (parsley stalks, bay leaf, thyme, lemon zest, peppercorns)

• 2 tablespoons olive oil
• 500g beef mince
• 500g pork mince
• 2 large onion, chopped
• 4 garlic cloves, crushed
• 2 tablespoons red wine vinegar
• 250ml white wine
• 3 x 400g cans Italian peeled tomatoes
• 3 bay leaves
• 1 bunch thyme, leaves
• 1 bunch basil, leaves picked
• 1 small piece pork belly, bone in
• 1 teaspoon white sugar
• 2 tablespoons balsamic vinegar
• 3 Italian sausages
• Parmesan cheese, to serve

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Method


Preparation: 30 minutes

Cooking: 1 hour 20 minutes

1. For pasta, combine flour, a pinch of salt and eggs in a bowl and using clean hands mix together into a ball, add a little water if needed. Transfer to a clean bench and knead for 2 minutes, wrap in cling film and rest for 10-15 minutes. Using a pasta machine roll out the pasta sheets adjusting the setting each time to a smaller level. Roll through the linguini setting, dust with semolina and hang to dry.


2. For stock, heat the oil in a large deep frying pan over high heat, add the beef bones and brown all over, add carrots, onion, celery, garlic and cook until the vegetables start to colour. Cover in water, add bouquet garni bring to the boil then simmer for 30 minutes, skimming occasionally.


3. For sauce, heat one tablespoon oil in a large saucepan, add beef and pork mince and cook, stirring until brown all over. Add onion and garlic and cook for 10 minutes. Add red wine vinegar and white wine to deglaze the pan. Add tomatoes and herbs, bring to a simmer. Using a potato masher, mash the sauce to break up the tomatoes, add the pork belly, sugar and balsamic. Add the strained beef stock, simmer for 30-40 minutes until sauce thickens. Season.


4. Bring a saucepan of salted water to the boil, reduce to a simmer, cook pasta for 1-2 minutes until al-dente, drain.


5. Heat remaining oil in a frying pan over a medium-high heat, cook the sausages for 6-8 minutes or until browned and cooked, remove from pan and slice. Add to the sauce.


6. Place the pasta in a serving bowl, spoon over the sauce, top with parmesan cheese to serve.