Shred

Method:

• Start with the vegetables, peel the carrots and cut them into small cubes, same size for the celery and red onion.
• Take a low non-stick frying pan, place it on a high heat, drizzle with olive oil, add the meat, salt it and brown it well for about 6-7 minutes.
• Once the meat is well browned we start preparing the Ragout, take a fairly high pan, drizzle with olive oil and add the vegetables.
• Brown the vegetables for a few minutes, add the meat, mix well and pour in a generous amount of GOOD white wine.
• As soon as the wine has evaporated, add the water, bay leaves and pepper and lower the flame to a minimum.
• Let this work of art cook for about 5-6 hours, if it dries out too much, add more water.
• Before the end of the cooking time, add the milk part, which will make it softer and extremely creamy.

Secret of the Mannarino