Cantine Del Notaio "l'atto" Recipe

Directions

1. 1

   Prepare Ingredients

   Begin by gathering all your ingredients. Dice the carrots and celery, chop the shallots and garlic, and cube the beef or lamb.

2. 2

   Sauté Aromatics

   In a large pot, heat the olive oil over medium heat. Add the shallots and garlic, cooking until they are translucent and fragrant, about 3-4 minutes.

3. 3

   Brown the Meat

   Add the cubed beef or lamb to the pot. Sear the meat on all sides until browned, about 5-7 minutes.

4. 4

   Add Vegetables

   Stir in the diced carrots and celery, and cook for an additional 3-4 minutes until they begin to soften.

5. 5

   Incorporate Tomato Paste

   Mix in the tomato paste and cook for 1-2 minutes to deepen the flavors.

6. 6

   Deglaze with Wine

   Pour in the Aglianico del Vulture wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.

7. 7

   Add Broth and Seasonings

   Add the beef broth, bay leaves, salt, black pepper, and chopped rosemary. Stir to combine.

8. 8

   Simmer the Dish

   Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for 1.5 to 2 hours, or until the meat is tender.

9. 9

   Finish and Serve

   Once cooked, adjust seasoning with salt and pepper. Stir in the chopped parsley before serving. Enjoy your dish paired with a glass of Aglianico del Vulture.