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Ricotta and Macaroon Cake
Florentine Tripe



Braised Beef with Spinach


300 grams (approx. 10.6 ounces) of ground veal or beef
1 kg (2.2 lbs.) of stewing beef (cuts from the forequarters)
chicken innards (liver and gizzard)
olive oil
1 kg (2.2 lbs.) of peeled plum tomatoes
1 carrot
1/2 onion
basil and tomato1 kg (2.2 lbs.) of fresh spinach
salt and pepper


Make a mixture of the chicken innards and all of the seasonings. Put the mixture in a pan with the ground meat (enamel cast iron pans are best). Add the olive oil and a little water. Cook until the water has evaporated (about 20 minutes). Then add a half cup of red wine and turn up the heat. Add the beef. When the wine has evaporated, add the tomato and let it simmer for about an hour and a half. Be careful to simmer it slowly. While the meat sauce is cooking, boil the spinach. Later the spinach will be livened up with some of the sauce. Dress the tagliatelle with the remaining sauce. You will end up with an excellent sauce, a special main meat course to be served in thin slices and a special side dish.

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