PIEDMONTESE BEEF RECIPES RECIPES

Steps:

• Gently smash and peel 1 head of garlic. Place the cloves and 1 cup whole milk or water in a small saucepan and bring to a simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom. Reduce the heat to low and simmer very gently, stirring frequently, until the garlic is softened and easily smashed with the back of a spoon, 10 to 12 minutes.
• Drain the garlic through a fine-mesh strainer set over a liquid measuring cup if using milk (if using water, just strain out the water). Rinse the pot well with hot tap water to remove any milk residue and wipe it dry.
• Return the garlic to the saucepan and add 25 anchovies and 3/4 cup extra-virgin olive oil. Cook over low heat, stirring occasionally, until the mixture is very fragrant, the anchovies are almost completely melted, and the garlic is so soft it’s falling apart, 10 to 15 minutes. Do not let the garlic brown.
• Remove the saucepan from the heat and stir in 2 tablespoons of the reserved milk, if using. Purée directly in the saucepan with an immersion blender until smooth. (Alternatively, transfer to a stand blender and purée until smooth.) Serve hot with raw and cooked vegetables.The bagna cauda will begin to separate a bit as it sits, so just give it a good stir occasionally with a spoon or whatever vegetable you’re dipping into it.

Steps:

• To prepare the Bolognese sauce , first take the pancetta. First cut into slices and then into strips 1 , without being too precise. Then with a knife chop it well 2 . In a pre-heated saucepan pour a drizzle of oil and add the pancetta 3 .
• Shell it well 4 and let it brown. In the meantime, take care of the vegetables. Peel the carrot and chop it finely 5 . Then clean the celery and chop it too of the same size as your carrots 6 .
• Finally, peel the onion and chop it 7 . As soon as the pancetta is well browned 8 , add the chopped vegetables 9 .
• Stir 10 and let simmer for 5-6 minutes 11 . Add the ground beef 12 ,
• stir 13 and raise the heat. Let it brown without haste, the meat must seal well. Deglaze with red wine 14 and mix again. As soon as the alcohol has evaporated, add the tomato puree 15 .
• Stir and incorporate it 16 17 . Add a couple of ladles of hot vegetable broth 18 .
• Cover with the lid, but do not close completely 19 . At this point the Bolognese sauce must cook for at least 2 hours. Check it every 20 minutes and add more broth as needed. After two hours, taste the sauce and season with salt and pepper 20 . Stir again and your sauce will be ready 21 .