During Heston's ISOP Spag bowl recipe, he visits MB. So, since acquiring his book (which I recommend BTW), MB hand chops his meat while heston does a pre cook chop plus mince. So, I took some short rib beef and pork shoulder and cooked them with Heston's aromatics (he caramelizes onions and adds to a sofritto). I also took some white chicken stock that I iunfused with some Idiazabal cheese via thermomix and added it to the meat, aromatics and herbs and cooked SV. After straining the stock and chopping the meat, I cooked the fresh made pasta in the flavored chicken stock which made the noodles incredibly flavorful. The end result was a complete texture change from the ISOP recipe, and the flavors were there just not as powerful.......very elegant (if that makes any sense). Not too often I've heard the taste of spaghetti called beautiful. That said, I would make some changes next time (at least for my taste). I would probably use oxtail, cheek or shank (not that the short ribs were bad, but I like the depth the other cuts bring). I would also consider pressure cooking the meats to give them a more "pulled" texture.....for the simple reason that I'm curious to see if I would like it. :-)
