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In un tegame capiente scaldare un goccio abbondante di olio extravergine di oliva e rosolarvi 800 g di spezzatino di manzo per qualche istante, a fuoco vivo.
Togliere la carne dal tegame e soffriggervi dolcemente 1 cipolla mondata e tritata con 1 spicchio di aglio, quindi aggiungere 2 carote e 1 pezzo di sedano rapa tagliati a pezzettoni, unire 1 cucchiaio di concentrato di pomodoro stemperato in un po’ di acqua e un po’ di fondo bruno in polvere e riunirvi la carne.
Mescolare bene il tutto, alzare la fiamma e sfumare con 1 dl di vino rosso, lasciarlo evaporare per bene e aggiungere 1 l circa di acqua, 1 foglia di alloro, qualche chiodo di garofano, 1 cucchiaio di paprica e portare il tutto a bollore.
Cuocere dolcemente il tutto per 2 ore, avendo cura di aggiungere 500 g di patate tagliate a dadi grossolani a 30 minuti da fine cottura.
Aggiustare di sale e pepe.
Piattoforte
RSI Food 23.02.2015, 18:10
Ricetta in breve 23.02.2015
RSI Food 24.02.2015, 10:36
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