This Corsican stufato is basically just a meat stew to be served over pasta. It's not significantly different from the estofados that we eat in Argentina. And indeed, it pretty much tastes like every other meat stew (though this one lacks veggies). It's good, but not particularly interesting.

As usual I made some substitutions. I used beef shank meat instead of the chuck I probably should use, because of a mistake regarding the translation. I'm sure it didn't make a huge difference. I also substituted Black Forest ham for the Corsican ham, as it was cheaper and easier to find. Not ever having tasted Corsican ham, I can't say how different it might have been. The recipe did not specify whether the herbs should be fresh or dried, so I used dried because they are significantly cheaper.

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Le Stufatu Ingredients 2 Tbsp. olive oil 1 lb beef shanks or stew meat, cubed 1 lb pork sirloin, cubed 3 onions, chopped 1/4 cup parsley, chopped 3 garlic cloves, peeled and crushed 1/2 lb. smoked Corsican ham or smoked Black Forest ham, diced 1 Tbsp. tomato paste 1 cup red wine 1 tsp. dried thyme 1 tsp. dried sage 1 bay leaf salt & pepper to taste warm water 12 oz pasta 5 oz Parmesan cheese, grated Instructions Put the olive oil in a large pot, and heat oven medium heat. Add the beef and pork sirloin and brown on all sides. Add the onions, parsley and garlic and cook until soft and translucent. Add the ham and stir. Add the tomato paste, the wine, the thyme, sage, bay leaf, salt and pepper. Stir, bring the stew to a boil, cover and simmer on low heat for 45 minutes. Uncover the pot and enough warm water to cover the meat. Bring again to a boil, reduce heat and simmer uncovered for another 45 minutes. Meanwhile, boil the pasta in salted water until done. Mix the pasta with the Parmesan cheese and a few tablespoons of cooking liquid. Serve stew over pasta.

Adapted from a recipe at Caldanu