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