In a large, heavy based stockpot heat half of the olive oil. Add the beef and cook until browned all over. Transfer to a plate and set aside.
Heat the remaining olive oil over medium heat. Add the onion and cook for 2 minutes, then stir in the carrot and celery for 5 minutes or until the onion is soft. Stir in the bay leaves, thyme, tomato paste and peppercorns. Cook for 2 minutes, then return the beef to the pan.
Pour the cold water over the beef and vegetables. Cover and bring to the boil, then reduce heat to low and simmer for 2 hours. Stir the brodo di carne (beef soup) occasionally, skimming any scum that rises to the surface.
Remove the stockpot from the heat. Transfer the beef and carrots to a chopping board and finely chop. Strain the beef soup through a fine sieve into a clean saucepan, using the back of the ladle to extract as much flavour as possible. Season with salt to taste.
Place the saucepan with strained brodo di carne back onto medium heat. Bring to the boil. Add the Farfalline pasta, referring to the cooking time specified in pasta packet instructions.
To serve, divide the meat and carrots among serving bowls. Ladle hot brodo di carne with farfalline pasta over the beef and carrots and top with Parmigiano Reggiano– buon appetito.
1 kg beef chuck steak (braising steak)|4 tablespoons (80ml) extra virgin olive oil|1 onion, whole|2 carrots, roughly chopped|1 stalk celery, roughly chopped|2 bay leaves|1 sprig thyme|2 tablespoons tomato paste|4 black peppercorns|4 litres of cold water|160g farfalline pasta (small bow tie shaped pasta)|Parmigiano Reggiano, finely grated to serve|Sea salt