Ok so we have to talk about a little known Italian dish that is all flavour. It is called Stracotto or Italian pot roast. It is like the richest, most moorish and flavourful Spaghetti Bolognese with hunks of tender beef AND it is so simple to make! I decided on this recipe as it seemed like an easy thing to cook in the morning when we had friends coming in the afternoon for a day session. I.e. nothing too complex when we get home hungry and drunk.

The only slightly tricky thing to source is a whole piece of beef chuck. This is essentially braising steak and any butcher can get you a piece. The rest of the ingredients are a who’s who of classical Italian. Soffritto (Diced carrot, onion and celery), pancetta, red wine, garlic, herbs and good quality tinned tomatoes.

As the first picture shows, I’m OCD/like to get ahead with the prep. Then the steps are easy and the washing up minimal. Sear the beef chuck and remove (1). Then add the pancetta (2) to get that flavour rocking. Add the soffritto (and garlic) and sweat down so you get colour and sweetness (3). Then reglaze the amazing crispy bacon and beef bits on the bottom of the pan with red wine and good quality beef stock. Chuck the chuck (ha) back in with bay leaves and fresh herbs in a bouquet garni to easily remove later (5) and smash it in the oven for 3 hours. Basting every hour if possible.

We came home, and reheated it in the oven for half an hour whilst a huge amount of alcohol-absorbing tagliatelle was cooked. Then remove the beef, pull it apart (yes it will be THAT tender) and mic the pasta through the incredible juices in the pan. Serve the pasta with chunks of beef, a ton of grated parmesan and good quality extra virgin oil. Needless to say, there is no photo of this because it was demolished. Next time she says, next time.

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