Brasato Al Brunello

Pasta dishes are just always delicious!

The day before, marinate the meat: Remove the peel from the onions, carrots and garlic, cut into ½ cm cubes together with the celery. Put the vegetables in a suitable roasting pan, add the wine and put the meat in. Add crushed peppercorns, 3-4 sprigs of thyme to the marinade. Put it in the refrigerator with the lid closed for 24 hours. Remove meat from marinade, rub dry, season with salt and pepper. Strain marinade through a sieve, collecting the liquid. Drain the vegetables well in the sieve. In a large saucepan, heat olive oil, sear meat on all sides. Sauté the vegetables and spices from the marinade briefly.

Pour in marinade and bring to a boil. Steam in the tube with the lid closed at 180 degrees for 2 to 2 ½ hours until tender. Then remove the meat, sieve the sauce and thicken with flour or a little cold butter.

For the pasta Melt a little butter in a frying pan, add the diced tomatoes and basil cut into small strips and cook at a low temperature. Season with salt and pepper. Make pasta al dente, drain and toss with the tomatoes.

Cut the meat into slices and serve with the sauce and pasta. Garnish with thyme.

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