Chef Massimo Mele understands the importance of heritage. While Tasmanianborn, a childhood largely spent in Naples indelibly defined his relationship with food and its traditions, a relationship he shares with Selector readers in this customary favourite

Paccheri Genovese

Serves 4

Prep time: 30 mins

Cook time: 2.5 – 3.5 hrs

1 tbsp olive oil

2 tbsp chopped pancetta

250g diced pork belly

750g beef shin diced

2 tsp salt

1.5kg onions (mix of red and brown),

chopped

½ cup diced celery

½ cup diced carrot

1 tsp freshly ground black pepper 1 tsp tomato paste

1 bay leaf

2/3 cup white wine

500g good quality dry pasta

2 tbsp freshly chopped parsley

1 tbsp chopped fresh marjoram Parmigiano-Reggiano cheese

1. Pre-heat oven to 150°C.

2. Heat oil in a large pot over medium heat. Cook pancetta until most of the fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and set aside.

3. Raise heat to high and transfer the meat to the pot. Season with salt. Cook and stir until the liquid releases from the meat and begins to evaporate, and meat browns, 10–15 minutes.

4. Reduce heat to medium-high. Add onions, celery, carrot, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaped tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up browned ingredients from the bottom of the pan, 2–3 minutes.

5. Place lid on and cook for 2 hours in pre-heated oven.

6. Check every 30 minutes. If sauce seems to reduce too much, add water or broth as needed to maintain a saucelike consistency. Cook until beef and onions seem to melt into each other.

7. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until just barely al dente, 10–12 minutes. Drain.

8. Add pasta to the sauce and cook until heated through, you may need a little pasta water to finish cooking the pasta.

9. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.