Ingredients
25 g dried porcini mushrooms
6 garlic cloves
900 g blade or chuck steak cut into 5cm cubes
115 g thick middle bacon rashers, cut into strips
3 tbsp olive oil
2 onions sliced
300 ml dry white wine
2 tbsp tomato passata
pinch of ground cinnamon
sprig of rosemary
1 bay leaf
225 g large macaroni
50 g freshly grated Parmesan cheese
salt and ground black pepper
Preparation
Soak the dried mushrooms in warm water for 30 minutes. Drain, set mushrooms aside and reserve the liquid.
Cut 3 of the garlic cloves into thin strips and insert into the beef by making small slits with a sharp knife. Push the bacon strips into the beef with the garlic, Season the meat with salt and pepper.
Heat the oil in a heave pan and brown beef, in batches on all sides. Transfer to a plate. Add the sliced onion to the pan and cook until lightly browned. Crush the remaining garlic, add to the onion with the meat.
Stir in the white wine, passata, mushrooms, cinnamon, rosemary and bay leaf. Season with salt and pepper. Cook gently for 30 minutes, stirring often. Strain the mushroom liquid and add to stew with enough water to cover. Bring to the boil, cover and simmer gently for 3 hours, until meat is very tender.
Cook the macaroni in a large pan of boiling salted water for 10 minutes, or until al dente. lift pieces of meat out of the gravy and transfer to a warm serving platter. Drain the pasta and layer in serving bowl with the grave and cheese. Serve with meat.
