Luciano Corti, Erba, Como
This is a recipe that my father loved making and we all enjoyed. —Rita
3½ tablespoons butter
2 bay leaves
1 garlic clove (minced)
1½ pounds tender beef meat
(cut into 1-inch strips)
2 ounces pancetta
(diced)
2 cups red wine
salt and freshly ground pepper
1. Melt butter in large skillet over medium heat. Add bay leaves and garlic; cook until fragrant (approx. 1 minute).
2.Add meat strips and pancetta. Mix well until all is coated with butter. Cook covered for 15 minutes over low heat, stirring occasionally.
3.Add wine and increase heat to medium-high until boiling. Return heat to low and continue cooking until wine is reduced by half. Discard bay leaves.
Season with salt and pepper and serve immediately.
Great served by itself or with a side dish of polenta (page 308).