Pappardelle with Balsamic Braised Beef and Kale

Slice the beef into large 2-inch cubes, sprinkle with sea salt, and set aside.

Mince the bell pepper, celery, carrot, onion and roughly chop the garlic. In a Dutch oven or heavy-bottomed pot, heat half the olive oil over medium heat. Add the minced vegetables and cook stirring occasionally until they are translucent and soft, about 8 minutes. Sprinkle it with sea salt, pepper, thyme, and anise seeds and stir well. Add remaining oil and cook over low heat, stirring once or twice until the vegetables have reduced by half and are very soft, about 10 more minutes. Increase the heat to medium-high, and pour in half the balsamic vinegar, scraping up any vegetables that have stuck to the pan and deglaze.

Preheat the oven to 325°F

If using a Dutch oven, nestle the beef into the mirepoix mixture, and pour in the remaining balsamic vinegar, tomatoes and add the water if needed to ensure the beef is covered in the braise. Or place the beef in an oven-proof baking dish and top with mirepoix, remaining balsamic, tomatoes, and water if needed to ensure the beef is covered in the braise.

Cover the Dutch oven or baking dish and place it in the preheated oven. Roast for one hour.

While the beef is cooking, place 2 cups of flour on the counter and make a well in the center. Crack the eggs into the well and, using your finger or a fork, mix the eggs gently, then slowly stir to incorporate the flour into the eggs., forming a soft, sticky dough. Sprinkle the dough with half the remaining flour and begin to knead, adding more flour as needed until the dough no longer sticks to the counter and is soft and smooth. Wrap in plastic wrap and place in the fridge to set, about 30 minutes.

Remove the kale leaves from the stalk and tear into bite size pieces and place in a small mixing bowl. Drizzle with olive oil and massage well, until the kale is a bright glossy green.

Remove the beef from the oven and check the level of the liquid, to ensure the beef is still submerged, adding a little more water if needed. Rotate the dish and place back in the oven for an additional 30 to 45 minutes, until the braise has thickened into a rich and deep burgundy-colored sauce, and the beef can be pulled apart with a fork. Remove from the oven, and using two forks, shred the beef into bite-sized chunks, add the massaged kale, mix well to coat with the sauce, and then set aside to rest.

Divide the pasta into four parts and roll the one piece into a long thin rectangle using a rolling pin. Repeat with the remaining pasta dough. Roll each piece through a pasta maker or with a rolling pin to ¼ inch thick. Fold the pasta like a vertical xylophone into a pile on a cutting board, then using a sharp knife, cut it into ½ inch strips. Toss the pasta with a little flour, separating the stands.

Bring a pot of salted water to a boil, add the pasta, and cook for 2 to 3 minutes, until the pasta is white and cooked through. Drain the pasta and add to a large serving bowl. Top the pasta with the beef and braise; using tongs, toss the pasta in the sauce, generously stirring it together. Continue to turn to ensure the pappardelle is well coated in sauce. Divide between four plates and serve immediately with a dusting of freshly grated parmesan cheese.

Pasta will store for up to three days in an airtight container in the fridge.