Stufatu with pasta

Ingredients for 4 servings:

• 800 g beef, from the leg
• 150 g bacon
• 4 onions
• 4 cloves garlic
• 3 tbsp olive oil, cold pressed
• 2 sprigs of thyme
• 1 sprig(s) rosemary
• ½ bunch parsley
• 1 bay leaf
• 250 g tomatoes, pureed (can)
• 200 ml wine, white, dry
• Salt and pepper, black from the mill
• 20 g porcini mushrooms, dried
• 300 g tagliatelle pasta
• 40 g butter
• some nutmeg
• 60 g grated Corsican sheep’s cheese, alternatively Parmesan

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Corsican beef stew

Rinse the meat, pat dry, and cut into 2 cm cubes, just like the bacon. Peel and roughly dice the onions and garlic. Heat the oil in a casserole dish. First, brown the meat and bacon in batches, then fry the onions and garlic until translucent. Rinse the herbs. Tie the thyme, rosemary, and 6 parsley sprigs together with the bay leaf and add to the meat mixture along with the passata and wine. Season with salt and pepper, cover, and simmer over low heat for 2 hours. Soak the porcini mushrooms in 1/8 liter of lukewarm water for 30 minutes. Remove and strain the soaking water through a strainer. Add the mushrooms and the filtered water to the stufatu 60 minutes before the end of the cooking time. Chop the remaining parsley. Once the meat is tender, cook the pasta as usual in plenty of salted water until al dente. Drain and immediately toss with the butter. Transfer to a shallow serving dish. Season the stufatu with nutmeg, salt, and pepper, and sprinkle with chopped parsley. The stufatu is served separately in a casserole dish. Serve the grated cheese separately. Tip: Be sure to have a pepper mill or coarsely ground pepper on the table for seasoning, as the original is peppery hot.