False fillet ala pasticciata pesarese

Ingredients for 4 servings:

• 1 kg beef “false fillet”
• 1 carrot(s)
• 1 stalk(s) Celery
• 1 onion(s)
• 4 garlic cloves
• 1 cup tomatoes, peeled, chopped
• 200 ml red wine (dry)
• e.g. extra virgin olive oil
• e.g. broth or beef stock as required
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours

Festive food from the Italian province of Pesaro-Urbino

This dish from the Italian province of Pesaro-Urbino in the Marche region is traditionally served on Boxing Day. Of course, it’s also delicious any time of year. Originally, Pasticciata Pesarese is usually made with veal; I use mock beef fillet. Place the mock fillet in a roasting net or tie it with kitchen string to keep its shape. Rub the meat with salt, pepper, and two crushed garlic cloves and sear it on all sides in olive oil. Use a wooden spoon to turn it; do not pierce the meat. Then add the finely chopped vegetables (except for the tomatoes) and fry briefly. Then add the tomatoes. Deglaze with the red wine, cover, and simmer for 1.5 hours, adding more stock if needed. Remove the meat, let it cool, remove the netting or kitchen string, and then cut it into thin slices across the grain. Purée the sauce with an immersion blender and pass it through a sieve if necessary. Season the sauce with salt and pepper, return the meat slices to the sauce, and let it simmer for another hour. Add more broth as needed; the sauce should become nice and creamy. This goes well with gnocchi or potato dumplings, pasta, or simply a delicious ciabatta. In the Marche region, steamed chard is also a popular vegetable side dish.