Malloreddus with veal ragù

Method

1. Mix 200ml of the water and the saffron in a mixing bowl. Add the semolina, then start working into a dough. Add splashes of the remaining 50ml water until a dough forms (you may not need all the water). Tip the dough out onto a work surface, then knead for 5 minutes until smooth. Cover and leave to rest at room temperature for 2 hours.
2. Meanwhile, make the sauce. Pour most of the olive oil into a large saucepan over a medium heat. Add the mince and cook, stirring and breaking it up with a wooden spoon, until deeply browned all over. Remove with a slotted spoon and set aside.
3. In the same pan, add the remaining olive oil, then tip in the onion, celery, carrots, garlic, rosemary, thyme, bay and juniper with a pinch of salt. Cook, stirring, for 8 minutes or until the vegetables are soft. Tip the meat back in, stir to combine, then pour in the red wine. Bring to a simmer, cook for 2 minutes to evaporate the alcohol, then add the tomatoes. Bring to a gentle simmer and leave to cook uncovered for 4-5 hours.
4. While the sauce simmers, cut off a piece of pasta dough and roll it out into a thin cylinder (about 1cm in diameter). Cut the cylinder into 1cm pieces. Using a gnocchi board (or a su ciuliri for the full Sardinian effect!), push a piece into the ridges with your thumb and drag it down so it curls in on itself. They should resemble fat little bulls. Keep the rolled malloreddus on a tray dusted with semolina. Repeat until all the dough is used up.
5. When the sauce is nearly finished, bring a large pan of salted water to the boil. Tip in the malloreddus and cook for 2-3 minutes (or, if using ready-made, according to the packet instructions). Use a slotted spoon to lift the dumplings out of the water and into the sauce. Cook the pasta and sauce together for 2-3 minutes, then season to taste with salt and pepper and divide among bowls. Finish with the grated cheeses and parsley.