Pasta con lo Stracotto di manzo

120 mins
Serves 5
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Directions

  1. 1Pick up the muscle of manzo from the butcher.
  2. 2Tear the beef apart and cut everything into cubes.
  3. 3Take a casserole dish and add former olive virgin abundantly.
  4. 4Brown half a head of garlic.
  5. 5Put the meat to toast in the casserole.
  6. 6Add Pepe as much as if it were a Bel peposo.
  7. 7Toast the meat for 5 minutes.
  8. 8Take a nice bastard chiantone and add it to the meat for its bath.
  9. 9Add 250g of tomato puree on full fire.
  10. 10Put a nice cap on it and cook for 2 hours on low heat.
  11. 11Take the cooked beef and put it on the cutting board.
  12. 12Make dark chocolate flakes and put them in the sauce.
  13. 13Cook the noodles.
  14. 14Smash the beef with your hands.
  15. 15Put the meat back in the sauce.
  16. 16Add the pasta in the sauce with abundant pan sauce.
  17. 17Add woodland nepitella on top to make it phenomenal.

Ingredients

  • 400 gr pasta
  • 1 kg muscolo di manzo
  • 20 gr cioccolato fondente
  • 3 spicchi aglio
  • 1 ramo Ramerino
  • 400 gr passata di pomodoro
  • 130 gr doppio concentrato
  • Vino rosso
  • Sale
  • pepe
  • Olio evo

Equipment

casserole dishcutting boardpan

Tips

  • Add dark chocolate flakes to the sauce for a secret flavor.
  • Cook on low heat for 2 hours.
  • Smash the beef with your hands.