Taste of Corsica Mouthwatering Beef Ragout Recipe

Corsicans love to do things their own way, especially when it comes to food which exploits the best of both French and Italian influences. The Corsican Ragout is a perfect example of this fusion, using techniques from both countries. First the beef is braised and slow-cooked in the oven, similar to the Beef Bourguignon. However, the sauce is then separated from the beef and stirred through macaroni, creating a pasta dish that is served alongside the ragout. INGREDIENTS Serves 4 Preparation time: 20 minutes Cooking time: 2-3 hours slow cooked 1kg beef (2.2 lb) (suited for slow cooking), cut into large cubes Salt and pepper to season 30 g (1 oz) dried mushroom, porcini mushrooms 4 cloves garlic, peeled and cut in thin matchsticks 100 g (3.5 oz) smoked bacon, cut into medium size matchsticks (lardons) 2 tbsp olive oil 1 onion, sliced 1 sprig rosemary 2-3 bay leaves 50-100 ml (up to 1/2 cup) passata 300 ml (1¼ cups) dry white wine (sauvignon blanc) 1 cinnamon stick or ¼ tsp cinnamon powder 50 ml (1/4 cup) cognac (optional) 200-300 g (up to 3.5 oz) macaroni or rigatoni pastas Freshly shaved parmesan cheese to garnish