Pappardelle with white ragout of chianina.
As an Tuscan born in the heart of the Valley of Chiana could not miss a recipe with Chianina beef, one of the oldest cattle breeds and important in Italy.
This sauce is done without tomato variant of the classic meat sauce, which maintains and releases even more all its aromas and scents.
I cannot say that it is quick to prepare, it needs a long and slow cooking, but the result is a ragout that has an unforgettable taste.
Ingredients:
-gr. 400 Tagliatelle of the Podere
- 600gr. chianina beef
-1 cipolla
- 1 celery stalk
-1 carrot
- 1 glass of red wine
- extra virgin olive oil of the Podere
- meat soup
-4/5 bay leaves
- a sprig of rosemary
- sale
- chili pepper
In a pan with plentiful of extra virgin olive oil, place to fry the finely sliced onions, then add celery and carrot, fry the vegetables until they are well wilted.
In the meantime, cut the Chianina meat with a sharp knife, until you get a sort of minced meat a little coarser, I suggest you cut it with a knife because it keeps more consistency, but for convenience you can also use minced meat.
Add the meat to the sauté and brown well over high heat, evenly, then blend with the red wine, it usually blends with the white wine, but in this sauce I use the red one that gives liveliness, more aroma and color.
Let it evaporate for a few minutes and add the broth to cover the meat, add salt and continue cooking covered, over low heat for about two hours, checking from time to time it does not stick, or, if necessary, increase the broth.
When cooking, add for about 10-15 minutes the sprig of rosemary, which you will then remove from the sauce, but will give extraordinary aromas and fragrances.
Season with salt and pepper and your sauce is ready to delight your palate.
Scolate le tagliatelle, amalgamatele bene con il sugo e il piatto è pronto!
Enjoy your meal.
Curiosity:
The Chianina is also called "The white giant of Chiana Valley", "giant" because it can measure up to 1.80m at the withers and "white" from the color of its coat.
Suggestion:
Add the bay leaves them whole only the last ten minutes of cooking the sauce and remove them at the end of preparation, they must only be useful to increase the fragrance and aroma, if anything you can use them to garnish the dishes.
