Ziti with Neapolitan ragù

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Beef shank100 g
• Tomato passata200 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano5 g
• Red wine60 ml
• Basilto taste
• Saltto taste

Contains: gluten, lactose, sulphites,

Method

1. Peel and finely chop the onion. Pat the beef shin dry with kitchen paper and leave it in one piece.
2. Heat the olive oil in a heavy-based saucepan over medium heat, add the meat and onion and brown for 6–8 minutes, turning the meat, until well browned on all sides and the onion is soft.
3. Deglaze with the red wine and let it bubble for 2 minutes; add the tomato passata, a glass of water and a pinch of salt, bring to the boil, then cover, leaving the lid slightly ajar.
4. Cook over the lowest heat for 3 hours, stirring now and then: the sauce should barely "pippiare", just the odd bubble breaking the surface, until the meat is tender enough to fall apart with a fork and the sauce is thick and dark. If it dries out, add a splash of hot water.
5. Lift out the meat, shred it with two forks and return it to the sauce with a few basil leaves.
6. For the last 15 minutes bring the pasta water to the boil, salt it and cook the ziti, broken by hand, until al dente; drain and dress them with the ragù and the grated Parmigiano Reggiano.