Ingredients
- 1000 gr. piece of beef chuck , sinew removed
- olive oil
- 2 red onions
- 2 carrots
- 2 cloves of garlic
- 2 sticks of celery
- 1 bulb of fennel
- 15 gr. fresh rosemary
- 15 gr. fresh sage
- 250 ml Chianti red wine
- 2 tablespoons tomato purée
- 1.5 litres organic meat or veg stock
Method
- Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto.
- Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper.
- Cook for 20 – 30′, or until starting to caramelize, stirring the veg and turning the meat occasionally.
- Turn the heat up to high, pour in the wine, stir in the tomato purée, and let the wine cook away.
- Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet greaseproof paper on the surface.
- Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally.
- Season to perfection.
- Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy.
- Toss the rest of the sauce, reduce on the hob if needed, with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve.