Tocco genovese: A traditional “ligurian version of Ragù”

The Tocco genovese is a traditional meat sauce of Liguria, Italy. It is made by searing a big chunk of beef meat, ideally from the shoulder in some soffritto, than putting some red wine, and letting it to cook in tomato puree for at least four hours till it becomes tender and falls apart. The sauce features also porcini mushrooms and pine nuts.

I served it with pappardelle, but also ravioli are a recommended choice.