Sunday
Stracotto — Tuscan beef ragù
A Tuscan pot roast so slowly braised it makes bolognese look ordinary: beef chuck in Chianti, tomato and fennel, until the meat collapses into silk.
Jamie Oliver's recipe from his Italian cookbook, dedicated to Gennaro Contaldo and the late Antonio Carluccio. I have made it a few times now and it genuinely makes a great bolognese taste average. The fennel is non-negotiable.
The finished plate — tagliatelle, parmesan, basil, and a glass of Chianti.
Method
- 01
Take the beef out of the fridge an hour before cooking. Pat it dry and season aggressively with salt and pepper all over.
- 02
Heat the olive oil in a heavy casserole or Dutch oven over high heat. Sear the beef hard on every side until deeply brown — this is where the sauce gets its colour. Remove and set aside.
- 03
Lower the heat, add the butter, then the onion, celery, carrot and fennel. Cook gently for 15 to 20 minutes until the vegetables are soft and sweet, not coloured.
- 04
Add the garlic and tomato paste and cook for 2 minutes, stirring, until the paste darkens and the garlic is fragrant.
- 05
Pour in the Chianti and use a wooden spoon to scrape every sticky bit from the bottom of the pot. Let it bubble and reduce by half — about 5 minutes.
- 06
Add the crushed tomatoes, beef stock, bay leaves, rosemary, thyme, fennel seeds and cinnamon stick. Stir and nestle the beef back into the pot.
- 07
Bring to a gentle simmer, cover, and cook either on the lowest stovetop heat or in a 150°C oven for 3 to 3½ hours. Turn the meat once or twice if you remember.
- 08
The stracotto is ready when a fork slides in with no resistance and the meat wants to fall apart. Remove the beef to a board and rest it loosely under foil.
- 09
Fish out the herbs and cinnamon stick. Skim some fat if it looks too rich, then taste the sauce and balance with salt, pepper or a pinch of sugar if the tomatoes are sharp.
- 10
Pull the beef into rough shreds with two forks. Some people slice it thickly; I prefer it ragged and sauce-soaked. Return the meat to the pot.
- 11
Toss the cooked tagliatelle in a little of the sauce, then pile into warm bowls. Top with more meat and sauce, a shower of parmesan, a drizzle of your best olive oil and a few basil leaves.
Serve it with
Pairings
- Cheeses
- Aged Pecorino Toscano or Parmigiano-Reggiano shaved at the table.
- Cold meats
- Finocchiona salami or thin-sliced prosciutto di Parma.
- Seafood
- Not traditional here — keep the table red and meaty.
- Salads & vegetables
- Bitter leaves with lemon and olive oil, or roasted fennel with orange segments.
Keep cooking
