Scottiglia

Ingredients for 6 servings:

• 1 ½ kg beef, well-aged
• 100 g bacon, air-dried
• 1 carrot(s)
• 1 stalk(s) leek
• 1 stalk(s) celery
• 1 onion(s)
• 1 bulb(s) garlic
• 2 sprigs of thyme
• 2 sprigs rosemary
• 2 sprigs of sage
• 1 bottle of wine, red, strong, Italian, not too cheap
• salt and pepper
• olive oil
• butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Italian beef ragout

Cut the meat into large cubes (approx. 4 cm). Dice the bacon and fry in a little olive oil. Add the meat cubes and fry until well browned (in small batches if necessary). Clean and dice the vegetables. Fry briefly. Season with salt and pepper. Pour in the red wine. Add the herbs and simmer, covered, for 2-3 hours over low heat. Carefully remove the meat pieces (they may fall apart). Remove the twigs and puree the sauce with a hand blender. Mix in 50 g of cold butter. Return the meat to the sauce and serve with polenta or bread dumplings and a hearty red wine.