SCA Recipe of the day: Florentine Style Meat on Pasta

This is a bit more complex of a recipe than I have made before, Italian food tends to be heavy on the spice to change the flavor of the same ingredients, so we'll see how this one comes out when it's all done :)

•  1-2 lbs. beef sirloin roast, cut into fist size pieces
• 1/2- 3/4 onion
• 1/8 cup prunes
• 1/8 cup raisins
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon
• 3 whole cloves
• 1/4 tsp. salt
• 1 tsp sugar
• pinch saffron
• 1/8 cup water

• 1/4 cup red wine
• 1/4 cup verjuice

Lay meat in a baking dish. Cover with fruit, salt, and liquids. The liquids should be no more than a finger's-width deep in the dish. Put in the oven at 350 degrees. When the meat is half cooked (about 20-30 minutes) flip the meat over and add spices and sugar. Cook another 20-30 minutes, or until completely cooked.

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First change to the recipe is the lack of verjuice. I replaced it with an extra helping of red wine so the finished product is going to come out sweeter than expected.  The meat is a bit more than the recipe called for (feeding 7 tonight) so I increased the recipe amount as far as spices went to compensate. I'm feeding a larger ground than I'm used to, so I admit I'm a bit nerous about screwing up dinner :p. The noodle water is started at the halfway point, because I remember how slow this pan boils water. I'm making an alfredo sauce to go on the side, incase anyone here does not want to have the red wine sauce.

At the halfway point I added the rest of spice with ease. It smelled wonderful so far, and I cannot wait for it to be finished!!

OK, this smells and looks amazing. The noodles are cooked al dente as is traditional italian pasta and the beef is thick and juciy. Because I'm eating with other people, I'm gonna have them give their opinion of the dish.

Simon - Ridiculously tasty. Goes perfectly with a Lindemans Merlot 2006

Kaoru - This came out excellently. I would have cooked the meat a little bit less as it was a little tough, but the clove scent was gorgeous without being overpowering in the flavor.

Troy - The beef had a very light and pleasant grape flavor that enhanced the flavor of the beef.  I don't like red wine and the red wine was only an aftertaste on the outside of the beef and didn't overpower the flavor at all. 

Char - Very good, would have liked a thicker sauce, even though it's not period :p

Dave - The meal overall was fantastic, the steak was cooked to a medium though still fork tender. The wine sauce could have been reduced down a little bit more to concentrate the flavors. A schnitzel would substitute perfectly too.

Lana - I would have liked a bit thicker sauce and thinner noodles for better coverage but the flavor was excellent for both the sauce and the beef.