Beef fillet with pappardelle

For the pasta: combine the flour, egg and egg yolks in a food processor and pulse until the mixture comes together as dough. Transfer to a bowl, cover with cling film and rest in the fridge for 30 minutes.

Cut the pasta dough in half and feed one of the pieces through a pasta machine. Keep the remaining pasta covered. Continue feeding the pasta through the machine changing settings according to the machine instructions, ending on the required setting for pappardelle. Repeat with the remaining dough. It is best to leave the pasta covered in the fridge to dry out for 24 hours once you’ve cut it, however you can just leave it at room temperature for 1 hour.

For the beef: fry the onion, celery and garlic in the olive oil in a large pan until softened, then add the rosemary.

Increase the heat and fry the beef with the vegetables for a few minutes. Add the red wine and tomatoes and simmer over a low heat for 20-25 minutes, or until the sauce is thick and rich.

Cook the pappardelle in a large pan of boiling salted water until al dente (retaining bite). Drain the pasta and add it to the beef and tomatoes. Stir in the butter and serve.