Pappardelle with Tuscan beans, wine reduction and steak extract

Ingredients

Fresh Meat

  • 1 beef bone, from a steak, plus various beef trimmings
  • 1 veal shank, blanched in boiling water

Fruit & Vegetables

  • 1 carrot, cut into large pieces
  • 1 stick of celery, cut into large pieces
  • 1 onion, preferably from Certaldo, cut into large pieces
  • 1 cavolo nero
  • 1 garlic clove
  • 1/2 onion, diced

Salad & Fresh Herbs

  • 3 sprigs of thyme
  • 2 sprigs of thyme

Oils & Vinegars

  • extra virgin olive oil, from Tuscany
  • extra virgin olive oil, from Tuscany if available
  • olive oil, for frying

Store Cupboard

  • 100g of tomato paste
  • 250g of type zero flour
  • 250g of semolina flour
  • 250g of egg yolks
  • 50g of egg white
  • 100g of white beans
  • 25g of honey

Beverages

  • 750ml of red wine
  • 350ml of red wine, from Tuscany

Spices & Dried Herbs

  • 2 sage leaves
  • 1 clove

Bakery

  • 2 slices of bread, Italian-style and preferably a few days old