Pasta Grannies celebrate Christmas with an 8 shape pasta called corzetti

This pasta dish is simple to make, but you have to start making the 'tuccu' at least 4 hours before you make it. This beef sauce is unusual because it uses a whole piece of meat, not minced as in other regions of Italy. Tuccu is special to Genova. And the pasta is special too. It's called corzetti, but it's a totally different shape to the 'coin' one, and it comes from a small area just outside Genova. Enjoy Amalia sharing her version!

For the meat ragu you will need
1 kilo joint of beef, for example brisket (which in the UK is cut from the chest) suitable for long slow cooking
4 tablespoons olive oil for frying
2 onions peeled and halved
1 celery stalk, sliced
1 carrot, sliced
2 tablespoons rosemary leaves
25g pine nuts
6 tablespoons tomato concentrate
500ml tomato passata
100ml red wine
salt

For the pasta:
1 kilo bread flour
1 egg
1 tablespoon olive oil
pinch of salt
About 400ml warm water

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