Tuscan meat ragout

Ingredients for 6 servings:

• 1 kg goulash, half and half
• 2 carrots
• 2 Celery
• 2 onions
• 5 garlic cloves
• 3 bay leaves
• 1 sprig(s) rosemary
• ¼ liter red wine
• nutmeg
• salt and pepper
• Olive oil, for frying
• ¼ liter vegetable broth
• 100 g raisins
• Grappa
• pine nuts
• 1 tsp cocoa powder
• 2 tbsp balsamic vinegar
• some sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Tuscan ragù

Wash the meat and pat dry. Trim the vegetables and cut into very small cubes. Finely chop the garlic. Wash and chop the parsley. Heat olive oil in a large casserole dish and sear the meat. Add the carrots, celery, onions, garlic, bay leaves, rosemary, and half the parsley and braise. Pour in 1 cup of red wine and season with nutmeg, salt, and pepper. Cover and simmer for about 30 minutes over low heat. Pour in 1 cup of vegetable stock and simmer for another 30 minutes. Soak the raisins in grappa. Remove the meat and keep warm. Puree the vegetables in the pot with a hand blender. Add the meat again, cover, and let simmer over low heat. Meanwhile, lightly toast the pine nuts in a small pan without fat, stirring constantly. Sprinkle with a little sugar, then stir in the cocoa powder and raisins with the grappa. Braise briefly and deglaze with balsamic vinegar. Stir the sauce into the meat, season with salt and pepper and finally sprinkle with parsley.