Ragù di manzo

| September 13, 2019 | 0 Comments

Ingredients

1kg Ossobuco

roast vegetables (1-2 carrots, 1 little leek, 1 piece celery, 1 shallots, 1 clove garlic), roughly chopped

1 bottle Chianti

200ml Porto/Madeira/Marsala/Pedro Ximenez

500ml beef stock

400ml tomato passata

1 laurel

1 sprig thyme

1 tbsp butter

olive oil

1-2 tbsp flour

1 tbsp tomato paste

parsley

salt&pepper

Pasta (Pappardelle/Fettucini/Rigatoni)

 

Preparation

1. Flour lightly the meat and sauté in a Casserole

 

2. Revome the meat and set beside. Add butter and add roughly chopped roast vegetables

 

3. Then add salt&pepper, tomato paste, after 2min add a bit sweet wine reduce, add more sweet wine and reduce. Add add beef stock and tomato passata. Finally  add 1 bottle red wine. Now you can put the Ossobuco back to the pot. Use high heat for 3-5min. Add a lid and put in the pre-heated oven by 130-140C or on lowest heat setting on top for 8h

 

4. After 8h remove the meat.

 

5. Sieve the sauce and bring it back to the Casserole

 

6. Add fresh thyme leaves to the sieved sauce and let it cook for 5min. Maybe add more salt and a dash of Porto/Madeira/Pedro Xeminez

 

7. Chopp the meat roughly with a fork

 

8.  Bring the meat back to the Casserole and let it cook for additional 5-10min on moderate heat

 

9.  Then add the pasta to the cocotte. Serve it with fresh Pappardelle or Pasta of your choice.

 

10. Finally add chopped parsley on top. ENJOY

 

 

Category: Berlin Kitchen

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