There is a story behind each recipe. This one has several. The last day of our last 普罗旺斯 class one September, I sent a student to the vegetable garden for salads 和herbs. She came back screaming “Your garden has been destroyed, everything is in disarray.” Sure enough. Big chunks had been chewed from the pumpkins. Zucchini plants had been pulled out, salads trampled, there were crater-like holes everywhere. The wild boar had had a midnight party. I didn’t cry because we were leaving the next day 和wouldn’t be back for several months. But I laughed when I saw that they had not touched the arugula 要么 the 紫苏！没有美食家，那些野猪。 快进圣诞节：一位资深猎人的邻居带着一包巨大的冷冻野猪来到门口，向我保证这不是破坏我花园的动物。 （他怎么能确定？）我考虑过重新赠送这个生物，但是我决定自己煮它可能是最好的报仇。的 道布 很好吃
Back in 巴黎, I decided to re-test the recipe with beef, 和when I went to my local butcher 和simply asked for 2 kg of beef for a 道布, preferably two 要么 three different cuts, he created a veritable still life. I arrived home with three cuts of beef, strips of caul fat, marrow bones 和of course a garnish of fresh parsley! While the 道布 can be prepared with a single cut of meat, I like to use two 要么 three, to allow for more complex flavors 和textures. Careful searing of the meat is essential, to seal in juices. Flaming the wine adds another layer of flavor. A few marrow bones 和strips of caul fat add a fabulous, silken texture to the final product. And while most French 道布 recipes recommend using either fresh tagliatelle 要么 dried penne pasta, I prefer sheets of fresh pasta. They’re prettier on the plate, easier to eat, 和more quickly absorb the silken sauce.
设备：带盖重型砂锅； 10夸脱（10升）面食锅，装有漏勺； 8个温热的浅汤碗。
2 large onions, peeled 和halved 横向切成细环
4 carrots, peeled 和cut into think rounds
在 the casserole, heat the oil over moderately high heat until hot but not smoking. Add several pieces of the meat 和brown them over moderate heat, regulating the heat to avoid scorching the meat. Do not crowd the pan 和be patient: Good browning is essential for the meat to retain flavor 和moistness. Thoroughly brown the meat on all sides in several batches, about 10 minutes per batch. As each batch is browned, use tongs (to avoid piercing the meat) to transfer the beef to a platter. Immediately season generously with salt 和pepper. Return all the meat to the casserole. Add the wine 和bring to a simmer. Flame the wine烧掉酒精。 Be very careful here: Be sure nothing flammable is near the burner. It will take about 4 minutes 烧掉酒精。
Add the stock, onions, carrots, bay leaves, 和tomato paste. If using, add the caul fat 和marrow bones. Cover 和bring just to a simmer over moderate heat. Cook, covered, maintaining a very gentle simmer, until the meat is very tender, 3 to 4 hours. Stir from time to time to evenly coat the pieces of meat with the liquid. The sauce should be glossy 和thick. Taste for seasoning. (The 道布 can be prepared a day in advance, covered 和refrigerated.) Reheat at serving time.
Prepare the mushrooms: 在 a large, covered saucepan, combine the butter, mushrooms, 和lemon juice. Cover 和cook over moderate heat until tender, about 5 minutes. Keep the mushrooms warm while finishing the dish.
Prepare the pancetta: 在 a large skillet with no added fat, brown the pancetta over moderate heat until crisp 和golden, about 5 minutes. With a slotted spoon, transfer the pancetta to several layers of paper towel to absorb the fat. Blot the top of the pancetta with several layers of paper towel to absorb any additional fat.
Fill the pasta pot with 8 quarts (8 l) of water 和bring to a rolling boil over high heat. Add the coarse salt 和the pasta, stirring to prevent the pasta from sticking. Cook until tender. Drain.
转让 a square of pasta to each warmed shallow soup bowl. Arrange several pieces of meat, the carrots, mushrooms 和bacon on top of the pasta. Garnish with parsley. Serve.
红酒建议：我喜欢这里的优雅西拉，例如 Vincent 巴黎的红宝石Cornas。