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Agnello e Olive in Casseruola



  • 1.

    In a large flameproof casserole dish heat the olive oil and fry the onions and the carrots for 1 minute. Add in the pancetta and the meat and cook for approximately 3 minutes. Mix in the flour and cook for a further minute.

  • 2.

    Now add in the wine and cook allowing the alcohol to evaporate for approx. 2 minutes. Stir in the tomato paste and add in the beef stock with the olives and the mushrooms.

  • 3.

    Add the bay leaves and season with salt and pepper. Bring to the boil, cover and cook in a pre-heated oven of 180c for 90 minutes until the meat is tender. Serve with some boiled white or saffron rice.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Agnello e Olive in Casseruola.


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