Boeuf bourguignonne con pasta all'aglio - È sempre mezzogiorno 16/02/2022

https://www.raiplay.it/programmi/esem... - Daniele Persegani prepares a sumptuous second course. Let's see how to make beef bourguignon with garlic pasta. Ingredients: 1.5 kg beef topside, 200 g unsmoked pancetta with rind, 2 celery stalks, 200 g carrots, a bunch of herbs, 50 g tomato paste, 750 ml red wine, 500 g Borretane onions, bay leaves, beef broth, 800 g mushrooms, 3 garlic cloves, flour, salt and pepper, extra virgin olive oil, 500 g ditalini rigati, 1 garlic clove, parsley, salt and pepper, extra virgin olive oil Method: In a pan, brown the pancetta strips with a drizzle of oil, a knob of butter, and a clove of garlic. Once the pancetta is well browned, remove it from the pan and place it in a baking dish. In the same pan, brown the beef cubes. Season with salt and pepper and dust with flour. Once the meat is cooked through, remove it from the pan and place it in the baking dish along with the pancetta. In the same pan, brown the diced vegetables with the rind and tomato paste. Once the vegetables are well browned, add the previously browned meat and pancetta. Pour in the red wine and add a bay leaf and a bunch of herbs. Cover and cook gently for 2 hours. Clean the mushrooms and cut them into quarters, then into wedges. Brown them in a pan over high heat with oil and garlic. Season with salt and pepper and cook for 20 minutes. Garnish with chopped parsley. In another pan, sauté the spring onions with a drizzle of oil, bay leaves, salt, pepper, and a splash of broth. Cook for about 20 minutes. For the pasta, boil the ditalini in salted water for the required amount of time. Meanwhile, in a bowl, add the chopped parsley and garlic with a generous drizzle of oil. Drain the pasta and toss it with the chopped onions and oil. Once the meat is cooked, remove the rind and the bouquet garni, then add the sautéed mushrooms and spring onions. Stir well.