Make the Beef Ragu

1. Brown the Pork & Beef

• Preheat oven to 150°C.
• Heat olive oil in a large ovenproof pot over medium heat.
• Add pancetta and cook for about 6 minutes, until most of the fat has rendered. Remove with a slotted spoon and set aside.
• Increase heat to high. Add beef shin and pork belly, season with salt, and cook 10-15 minutes, stirring, until the meat browns and released liquid has mostly evaporated.

2. Add Vegetables & Aromatics

• Reduce heat to medium–high. Add onions, celery, carrot, reserved pancetta, salt, and pepper. Cook, stirring, for about 5 minutes.
• Stir in tomato paste, bay leaf, and white wine. Cook 2–3 minutes, scraping up any browned bits from the bottom of the pot.

3. Slow-Cook in the Oven

• Cover with a lid and transfer to the preheated oven. Cook for about 2 hours.
• Check every 30 minutes. If the sauce is reducing too much, add a splash of water or broth to maintain a sauce-like consistency.
• Cook until the beef and onions are very soft and almost “melt” together.

4. Finish the Ragu

• Stir in milk and simmer briefly on the stovetop if needed to bring everything together.
• Adjust seasoning with extra salt, pepper, parsley, and marjoram to taste.

Make the No-Egg Ferretti Pasta (Optional)

5. Prepare Dough

• Combine semolina flour, all-purpose flour, and salt in a food processor.
• With the motor running, slowly add water until a ball of dough forms.
• If the dough looks dry, add a touch more water. Remove, form into a rough ball, and rest for 10 minutes. (Hand-mixing is an excellent alternative for better texture.)

6. Shape Ferretti

• Pinch off a thumb-sized piece of dough. Place it on a wooden skewer or thin dowel and roll back and forth to create a 5cm (2-inch) cylinder.
• Slide off and repeat with remaining dough.
• Alternatively, make orecchiette by rolling small balls and pressing with your thumb to create an indent.

Assemble the Dish

7. Cook the Pasta

• Bring a large pot of lightly salted water to the boil.
• Cook your chosen pasta (dry or homemade) until just barely al dente—10–12 minutes for dry pasta, or until cooked through for homemade. Reserve a cup of pasta water, then drain.

8. Combine with Ragu

• Add the pasta to the pot of hot ragu over low heat. Toss gently, adding a splash of pasta water as needed to loosen and finish cooking the pasta.

9. Finish & Serve

• Add 2 tbsp olive oil and a small handful of grated Parmigiano-Reggiano, mixing very well so the sauce becomes glossy and silky.
• Serve in warm bowls, topped with a pinch of fresh marjoram and extra grated Parmigiano-Reggiano.