Cut the beef into cubes.
Half the onion.
Trim, peel and quarter the carrot lengthways.
Trim and quarter the celery lengthways.
Destalk the basil and rosemary.
Destalk and coarsely chop the thyme and parsely.
Grate the parmesan.
Lift the Chef Patissier XL head and fit the heat shield.
Add Ingredients 1 (oil, beef, seasoning) into the large casserole pan.
Heat over a medium-high heat until browned on both sides.
Remove the beef from the pan and set aside.
Attach the EasyWarm bowl to the machine.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add Ingredients 2 (onion) into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until finely chopped.
Place the pan over a medium-high heat.
Add the first item of Ingredients 3 (water) to the pan.
Allow the water to evaporate, then add the remaining item of Ingredients 3 (oil) to the pan.
Transfer content of the Food Processor bowl to the pan.
Gently fry for 3 minutes until translucent.
Add Ingredients 4 (carrot, celery) into the Food Processor bowl.
Fry for 3 minutes.
Retrieve, clean the Food Processor bowl.
Add Ingredients 5 (garlic, thyme, basil, tomatoes, rosemary, tomato paste) into the Food Processor bowl.
Blend on speed 5 until combined.
Add Ingredients 6 (stock, wine, seasoning) to the pan.
Transfer beef back into the pan.
Heat over a medium-high heat, stirring continuously and bring to a simmer.
Once simmered, heat over a low heat and cover with a lid.
Cook for 1 1/2 hours.
Stir well to combine.
Cook for 1 hour until the beef is tender.
Remove from the heat and allow to cool slightly.
Using 2 forks, shred the beef.
Retrieve, clean the EasyWarm bowl and fit the Dough Tool.
Add the first item of Ingredients 7 (flour) into the EasyWarm bowl.
Make a well in the middle.
Add the remaining items of Ingredients 7 (eggs, yolk, oil, salt) to the bowl.
Knead on speed Min for 1 minute.
Knead on speed 1 for 4 minutes until homogenous and smooth.
Wrap the dough in plastic wrap.
Let rest at room temperature for 30 minutes.
Cut the dough into 4 equal pieces.
Fit the Lasagne Pasta Roller attachment to the machine and dust with a little flour.
Feed one dough piece through at a time on each thickness setting - starting with the widest setting, gradually getting narrower until setting 6 is reached.
Remove the Lasagne Pasta Roller attachment.
Fit the Tagliolini Pasta Cutter to the machine and dust with a little flour.
Feed each dough sheet through - cut them in half if they are too long.
Carefully catch the pasta strands as they come out and hang to dry for no longer than 30 minutes.
Cook the pasta in a large saucepan of salted water, bring to the boil and simmer for 3 minutes.
Drain through a colander.
Serve with the ragu. Garnish with parmesan and parsley.