2½ tbspolive oil1onion, finely chopped3garlic cloves, finely chopped1boneless beef shin (1.9 kg), cut into 4 equal pieces250 gmpeeled Italian tomatoes, crushed125 ml (½ cup)red wine125 ml (½ cup)veal stock2 tbspred wine vinegarThinlypeeled rind of 1 orange2fresh bay leaves500 gmshort rigatoni200 gmPersian feta¼ cupmint, shreddedTo serve:finely grated parmesan, optional
Preheat oven to 150C. Heat 1 tbsp oil in a casserole over low-medium heat, add onion and garlic and stir occasionally until very tender (20-30 minutes).
Meanwhile, heat remaining oil in a frying pan over high heat until hot, add beef and turn occasionally until golden (5-7 minutes), then transfer to casserole with polpa, wine, stock, vinegar, rind and bay leaves. Increase heat to medium-high and bring to the simmer, season to taste, cover with a lid or foil and braise in oven, turning meat once or twice until it pulls apart easily (4½-5 hours).
Bring a large saucepan of salted water to the boil and cook pasta until al dente (15-20 minutes).
Meanwhile, remove meat from sauce, tear into bite-size pieces and set aside. Spoon off as much oil from sauce as possible, discard rind, then reduce sauce in a saucepan over medium-high heat by a third (10-15 minutes). Return meat to sauce and season to taste.
Drain pasta add immediately to beef sauce, toss to coat and serve hot scattered with feta, mint, parmesan and black pepper to taste.