EP 3: LEARNING WITH LOCH: 48 HOUR SLOW COOKED BEED SHIN RAGU

On today’s episode we head to one of my favourite Italian’s called Sauce and Flour located in Maidenhead. I Met with head chef & Owner Flávio who taught me how to cook their best selling dishes: Slow cooked Beef Shin Ragu 🍝 and Cacio Pepe potatoes.🥔


Ingredients:


Beef shin ragu 
2kg beef shin (whole pieces off the bone)
300g tomato puree 
300ml Beef Stock (Ill provide this and Ill cook the day before) 
Soffritto base: We use a machine to grate because we make large batches, but for this I suggest cutting by hand, it would look nicer.
  -300g onions
  -300g celery
  -300g carrots
   -40g garlic
4 bay leaves
8g chopped rosemary
800ml red wine
100ml balsamic vinegar 
1.5 lires of Water
Salt + pepper

Pasta recipe 
6 large free-range eggs
600 g Tipo 00 flour

Crispy potatoes 
3kg potatoes thinly sliced
500g butter
10g garlic
4 sprig rosemary 
4 sprig thyme
20g salt

Cacio e Pepe Sauce for potatoes 
1 litre milk
500g parmesan rinds
100g butter
100g flour
15g black pepper
10g salt
100g parmesan