PENNE WITH BEEF RAGÙ

PENNE WITH BEEF RAGÙ

DIRECTIONS

Place the mushrooms for 30 minutes in tepid water to soften, strain and keep the water. Pierce the meat with a knife in several spots and place 3 chopped garlic cloves, the bacon and salt and pepper. Saute the meat in hot oil and place on a plate. Saute the onions and add the meat to the pan along with the remaining garlic and douse with wine. Then add the mushrooms, the rosemary, the cinnamon, the laurel leaf, salt and pepper and the tomato paste (which has been dissolved in a glass of water). Allow the meat to cook for half an hour at low heat. Add the water from the mushrooms and a little more if needed. Simmer for at least three hours in order for the meat to become tender.

Boil water, add salt, pour in the penne and cook according to the directions of the package. Place the meat on a platter, drain the penne and add to the platter. Pour over the sauce and sprinkle with parmesan cheese.

The food is ready to serve.