Ingredients
1/4 C olive oil
3 lbs sirloin tip or rump roast
3 cloves garlic chopped
3 stalks celery chopped
1 carrot chopped
2 Bay leaves
12 oz fresh basil chopped
1/2 lb chopped mushroom *
1 Cup burgandy wine +
12 oz tomato paste
1 tsp cracked fennel seed
3 Cups beef broth
water
Parmesan-reggiano
salt & pepper to taste
Sprig basil or flower of basil
Preparation
In large cast stock pot heat olive oil and and brown meat on all sides. Add carrot, celery, onion and saute’. Splash 1/2 cup wine to deglaze. Add bay leaves & garlic & simmer over low heat. Add rest of wine, tomato paste/diluted with water by half and beef broth. Cover simmer for 2 1/2 hours till meat falls apart. Stir occasionally & add more water/wine if necessary. When done fork-pull apart, toss bay leaves. Add basil & * mushrooms. Prepare rigatoni, cook al-dente’. Drain. Plate up with 1/2 cup pasta and large ladle of sauce. Shave permesan-reggiano and garnish with sprig of basil or flower of basil.
