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Preheat a water bath to 83°C
To make the ragu, sweat the carrot, celery, garlic and onion gently in olive oil until soft but not coloured. Add the beef, then stir through the passata, water and a little salt to season. Transfer to a vacuum bag, seal and cook in the water bath for 30 hours
For the fondue, combine the cheese, milk, nutmeg and cream in a pan and gently bring up to the boil. Pass through a fine sieve and set aside, keeping warm until ready to serve
When ready to serve, bring a pan of salted water to the boil and add the orecchiette, cooking for between 8–12 minutes until just tender. Meanwhile, remove the cooked ragù from the water bath and set to one side
Drain the pasta and return to the pan, placing on a board or heatproof mat away from the heat. Add the cooked ragù to the pan and stir well to combine
To serve, divide the pasta and ragù between plates, using a ring mould for shaping if desired. Add a generous drizzle of warm fondue, grating over a little extra nutmeg to serve