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braise a small chuck roast in chicken stock for a few hours until its just falling apart left and right. meanwhile, roast an eggplant in the oven until it collapses on itself and starts to look like a really large raisin. allow to cool. when the beef is done, strain off the stock and pour into a food processor. add the soft eggplant flesh and a couple of clove of garlic and give it a spin until it is super smooth. strain into a large pot with the now shredded beef and a few tablespoons of tomato paste. add in some paprika and crushed red pepper flakes. then simmer for for a bit and stir in some mascarpone cheese. meanwhile, bring some salted water to a boil, and cook the bucatini until just done. stir the noodles into the sauce to finish cooking. check seasoning for salt and pepper. plate up with some chopped parsley and a drizzle of good olive oil.
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