4 tablespoons of olive oil 1 glass of dry red wine 500 grams of boneless beef chuck 2 liters of veal/chicken/water stock 1 onion, finely diced 1 carrot, finely diced 1 stalk of celery (without leaves) 4 stalks of thyme 1 whole shata pepper 5 bell peppers 10 cherry tomatoes 200 grams of semolina (plus more for kneading) 50 grams of Italian 00 pasta flour 2 large eggs 1 teaspoon of salt 1 tablespoon of olive oil Asparagus stalks and Parmesan (for serving) Go To Instructions Back To Recipe