Strakotto by Jamie Oliver

This is a favorite dish of the Tuscan people: the familiar bolognese sauce, but prepared in such a way that it will take your breath away! The recipe is simple, but in the end, as signora Miriam from Panzano says, you get a "helping of wealth" and feel like you have a winning poker hand. Traditionally, the thick sauce is served with tender tagliatelle as the first course, and the stew with meat itself is served as the main hot, with a side dish of stews, polenta, mashed potatoes or whatever!

Ingredients

• 1 kg piece of beef
• olive oil
• 2 red onions
• 2 carrots
• 2 cloves of garlic
• 2 stalks of celery
• 1 head of fennel
• ½ bunch rosemary (15 g)
• ½ bunch of sage (15 g)
• 250 ml dry red wine, such as Chianti
• 2 tbsp tomato paste
• 1.5 l of meat or vegetable broth
• boiled tagliatelle

Directions

1. Heat a heavy saucepan over medium-low heat, put the beef in it, pour in 2 tablespoons. olive oil and fry, turning the meat with tongs while you cook the vegetables.
2. Coarsely chop onions, carrots, garlic, fennel and celery to make sofritto - vegetables will take a long time to stew, so it doesn't really matter how you cut them. Tie the rosemary and sage with string and add with the vegetables to the saucepan, season with salt and black pepper. Cook, stirring occasionally, for 20-30 minutes, until the vegetables begin to caramelize. Turn meat periodically.
3. Turn on a high heat, add wine and tomato paste and let the wine evaporate a little. Pour in broth, bring to a boil and cover with a double layer of dampened crumpled baking paper. Reduce heat and cook on low simmer for about 3 hours, until meat is tender. Season to taste.
4. Remove the meat from the pan, cut into slices and top with a few scoops of sauce to keep the meat juicy. Stir the remaining sauce with the boiled tagliatelle (if necessary, pre-evaporate it over the fire) and grate a little Parmesan on top. Twice in the top ten!