This is a 2in1 recipe where after the meat has been cooked, all the leftovers in the pot are used as the sauce of the pasta. Truly fantastic!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Pasta with Slow Cooked Beef Chuck
Servings: 6 People
Ingredients
- 700 g Bucatini Pasta , or Spaghetti
- 1.5 kg Beef Chuck , sinew (Silver skin) removed, rolled and tied
- 3 Medium Carrots , finely chopped
- 2 Large Onions , finely chopped
- 3 Large Stalks Celery , finely chopped
- 2 Bulbs Fennel , finely chopped
- 4 cloves Garlic , chopped
- 25 Sprigs fresh Thyme
- 25 Sprigs fresh Oregano
- Small bunch of Sage leaves , (optional)
- 10 Sprigs fresh Rosemary
- 4 tbsp Tomato Paste
- 500 ml Red Wine
- 2 Litres Chicken Broth
- 6 tbsp EVOO ,Extra Virgin Olive Oil
- Parmigiano Reggiano Cheese , grated
- Sea Salt
- Freshly Ground Black Pepper
Instructions
- Start by making a bouquet garni out of the thyme, oregano, sage and rosemary. Tie them well and keep aside.
- In the meantime, dry the meat with kitchen paper towel and season generously with salt and pepper.
- Place a large pot/casserole over medium heat and drizzle in 2 tbsp of the oil. Add the beef to the pot/casserole and sear until browned on all sides. Remove from the pot and set aside.
- In the same pot/casserole, we are preparing our mirepoix along with the fennel and the garlic. On medium heat we add 4 tbsp of oil and when it heats up, we add the carrots, onions, celery fennel and garlic. Sauté for about 6’ while stirring frequently and seasoning with salt and pepper. Add the tomato paste and mix with the veggies.
- Return the meat to the pot/casserole along with the bouquet garni, turn up the heat and pour the wine. Cook for about 5’ allowing for the alcohol to evaporate and then pour the chicken broth. Bring to a boil, cover with creased parchment paper, and cover the pot/casserole tightly with a lid. Simmer for 3 ½ -4 hours while stirring and turning the meat every half an hour.
- Remove the meat from the pot/casserole and place on a cutting board, covered with foil.
- In the meantime, place a large pot on high heat and bring water to a boil adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes. Reserve a cup of cooking water.
- Strain the pasta and return to the pot with the sauce, while on low heat, along with some of the reserved water and cook for another a minute. Mix well and serve with slices of the cooked meat and sprinkle some Parmigiano Reggiano cheese.
