It looks like pasta with meat sauce | Giuliano Baldessari

Ingredients for 4 people

For the ragù

• 230 g of “dirty” muscle
• 25 g of cooking oil
• 7 g of carrots
• 7 g of celery
• 7 g of onions
• 2 ml of port reduction
• 2 ml of Marsala reduction
• 85 ml of brown stock

Method

Dice the meat and sauté in oil, add the port and Marsala and pour the meat with the reductions into the sautéed onions, carrots and celery.

Cover with brown stock and cook for 20 minutes. Season to taste with a little butter and Parmesan cheese.

For the port/Marsala reduction

70 ml port wine —> 10.4 ml reduction

100 ml dry Marsala —> 8.8 ml reduction

For the brown stock

• 750 g beef muscle
• 500 g chopped veal bones
• 100 g carrots
• 100 g onions
• 100 g celery
• 80 ml cooking oil
• 70 ml tomato purée
• 40 ml port
• 40 ml Marsala
• 40 ml red wine
• 500 g ice
• 2 l water
• 1 pinch pepper
• 1 pinch cloves
• 1 pinch cinnamon

Method

Sauté the meat in chunks in a pan, then drain and pour over the browned vegetables. Deglaze the pans and add the mixture. Add ice and cover with water after adding the tomato and cook until it reaches a weight of 250 ml.

For the pasta

Blanch two pieces of turnip greens cut into small strips in boiling salted water and pour into the ragù. Stir as if it were pasta with ragù. Finish with a little coffee powder.