four servings
200g extra virgin olive oil
450g braising beef / beef shoulder
450g pork shoulder
2 white onions
1 large carrot
2 celery stalks
350g dry red wine
450g chicken or beef stock
450g whole milk
2 bay leaves
7cm strip lemon zest
7cm strip orange zest
2cm cinnamon stick
5 tbsp tomato paste
parmesan rind
whole nutmeg
450g braising beef / beef shoulder | 450g pork shoulder
Grind the beef and pork separately, then brown them in a dutch oven separately in walnut sized balls before breaking them up. Don't season yet. Transfer to a large bowl.
2 white onions | 1 large carrot | 2 stalks celery
Blend the soffritto; onions, carrots, celery. Then brown them for 25-30 minutes in the dutch oven with plenty of oil.
350g dry red wine | 450g chicken or beef stock | 450g whole milk | 2 bay leaves | 7cm lemon zest | 7cm orange zest | 2cm cinnamon stick | whole nutmeg
Add the meat back to the pot, add wine and heat high. Then add stock, milk, bay leaves, zests, cinnamon, tomato paste, parmesan rind, and 10 zips of fresh nutmeg. Add salt and pepper. Bring to boil, then reduce to low simmer.
Leave on the lowest simmer for 2 hours. 30 minutes in, taste for salt, acid,
sweetness richness.
If it needs acid, add wine.
If it's bland, add tomato paste.
If it needs richness, add milk.
Remove parmesan rinds, bay leaves, peels, and cinnamon before serving. Sprinkle finely grated parmesan when done.