Marinated beef with Gorgonzola and grapes on tagliatelle

Ingredients for 2 servings:

• 250 g beef roulade(s)
• 250 ml beef broth
• 80 g Gorgonzola dolce, creamy and mild
• 50 ml cream
• 150 g grapes, red
• 20 g butter
• 1 tbsp oil for frying
• 1 shot of port wine
• 1 bay leaf
• 1 tbsp parsley, chopped, fresh
• e.g. salt and pepper
• 150 ml red wine, dry
• 50 ml port wine
• 3 tbsp soy sauce
• 1 onion(s), red
• 1 clove(s) garlic
• 1 tbsp oregano, dried
• 1 tsp thyme, dried
• 1 tsp rosemary, dried
• 1 tsp sage, dried
• 1 tsp, levelled pepper, black
• 200g tagliatelle

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 35 minutes

Marinate the meat the night before. Peel and dice the red onion and garlic. Cut the meat into strips. In a bowl, combine the red wine, port wine, and soy sauce, along with the oregano, thyme, rosemary, sage, and pepper. Then add the onions, crushed garlic, and mix well. Add the beef to the marinade and mix to ensure the meat is completely covered. Cover the bowl with a lid or foil. If the bowl is too large and the meat isn’t covered in the marinade, alternatively, transfer everything to a waterproof, zip-lock freezer bag. Refrigerate the meat in the marinade overnight. The acid in the wine will tenderize the meat. The next day, drain the marinade and meat thoroughly in a sieve over a bowl, pressing lightly if necessary. Set the collected marinade aside. Heat the oil in a pan, add the drained meat and onions, and fry everything briefly. Then add the remaining marinade, pour in the beef broth, and add the bay leaf (torn at the corners). Cover and simmer over low heat for at least 1 hour, until the meat is soft and tender. Depending on the quality of the meat, it may need to simmer for longer. In the meantime, cut the butter into smaller pieces and place it in the freezer for later use to assemble the sauce. Remove the rind from the Gorgonzola and cut into small cubes. Halve or quarter the grapes, depending on their size. Towards the end of the cooking time, bring the pasta water for the tagliatelle to a boil, season with salt, and cook the pasta al dente according to the package instructions. When the meat is tender, remove the bay leaf. Add the Gorgonzola to the sauce and melt. Add the cream and grapes, bring to a boil briefly, and remove from the heat. Season to taste with a dash of port wine, salt, and pepper. Now add the cold butter pieces, one at a time, to the sauce to assemble the sauce. Serve the drained tagliatelle, pour the sauce over the meat, and garnish with parsley. Tip: To give the tagliatelle a lovely, appetizing yellow color, add 1 tablespoon of turmeric powder to the salted pasta water.