Soak the dried porcini mushrooms in 125ml of boiling water for 10 minutes. Drain the porcini, reserving the porcini soaking liquid and set aside. Roughly chop the porcini.
Note: Dried porcini mushrooms are available from Italian food stores and gourmet delicatessens.
Heat 1 tablespoon (20ml) of the olive oil in a large heavy-based stockpot over high heat. Add the gravy beef (boneless shin), then cook for 3-4 minutes or until well browned all over. Transfer the gravy beef to a plate.
To make the Slow-cooked beef and porcini ragù, you will need to start by making the ‘soffritto’ (sautéed base flavouring). Heat the remaining olive oil in a heavy-based stockpot over medium heat. Add the onion and garlic. Cook for 2 minutes, then add the carrot, celery, and bay leaves then cook, stirring, for a few minutes until the onion is soft.
Return the gravy beef to the stockpot. Add the chopped porcini mushrooms and red wine. Cook for about 5 minutes or until the wine has reduced. Stir in the Italian passata, tomato paste, beef stock and porcini soaking liquid. Bring to a simmer, then reduce the heat to low and simmer for 2 hours or until the meat falls off the bone easily. Stir the sauce occasionally so that the sauce does not stick to the pot and burn, then remove from the heat. Discard whole garlic clove.
Allow the ragù to cool slightly, then remove gravy beef pieces from the sauce. Shred the beef. Return the shredded beef to the ragù.
Meanwhile place a large pot with water on high heat and bring to the boil. Add a pinch of salt and pappardelle pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta.
Add the drained pappardelle pasta to the stockpot with warm ragù. Toss gently to combine. Divide Pappardelle pasta with slow-cooked beef and porcini ragù among serving bowls. Top with parsley and Parmigiano Reggiano to serve – buon appetito.