Mangia Bene Pasta
Italian Beef Recipes
Sicilian Pot Roast
(Serves 4 to 6)
2-1/2 to 3 pounds boneless beef chuck roast
Salt and pepper
Flour for dredging
3 tablespoons olive oil, divided
3 large onions, peeled and sliced
3 bay leaves
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 teaspoons fresh thyme
2-1/2 cups dry white wine
1 cup dry Marsala wine
2 to 3 cups chicken broth
2 tablespoons butter
8 ounces mushrooms, quartered
4 carrots, cut into 1/2-inch slices
4 celery stalks, cut into 1/2-inch slices
Season the roast with salt and pepper.
Coat with flour, shaking off excess.
Put 2 tablespoons of olive oil in a large saucepan (Dutch oven) over medium heat.
Add the roast and brown on all sides.
Transfer the roast to a plate and set aside.
Add the remaining tablespoon of oil to the saucepan.
Saute the onions, bay leaves, garlic, red pepper flakes, thyme and 1 teaspoon of salt.
Cook, stirring occasionally, for 5 minutes or until the onions just begin to brown.
Add the white wine and Marsala.
Increase the heat to high and bring to a boil.
Cook, stirring occasionally, for 6 to 8 minutes and reduce by half.
Return the roast to the saucepan.
Add enough chicken broth to reach halfway up the side of the roast and bring to a boil.
Reduce the heat to low, cover, and simmer for 2 hours.
Turn the meat a few times during the 2 hours.
Remove the meat to a plate, cover with foil, and set aside.
Remove the saucepan from the heat and set aside.
In a large skillet melt the butter over medium-high heat.
Add the mushrooms and saute until they begin to brown.
Add the carrots and celery and saute for 5 minutes, stirring occasionally.
Transfer the vegetables to the gravy in the saucepan.
Bring the gravy to a simmer over medium heat.
Cook for 30 minutes, uncovered, until the vegetables are tender and the gravy has thickened.
If the gravy is reducing too much during this time, cover the saucepan.
Return the meat to the saucepan and cook just long enough to reheat the meat.
Serving Suggestion: Serve with wide pasta, such as pappardelle, or mashed potatoes.
Tuscan Style Braised Beef with Red Wine
(Serves 4)
1/3 cup olive oil, divided
2 pounds chuck steak, cut into 2-inch cubes
Salt and pepper
2 medium onions, sliced
2 garlic cloves, minced
Pinch of red pepper flakes
2 tablespoons tomato paste
4 cups low-sodium beef broth
1 can (14 ounces) diced tomatoes
1-1/4 cups red wine
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
2 tablespoons fresh chopped parsley
Heat 3 tablespoons of oil in a large saucepan over medium heat.
Season the beef with salt and pepper.
Add the beef to the skillet and brown on all sides.
Remove to a dish and set aside.
Add the remaining oil to the saucepan.
Add the onions, garlic, and red pepper flakes.
Cook over medium heat until the onions are soft.
Stir in the tomato paste and cook 1 minute.
Pour in the beef broth, tomatoes, and red wine.
Return the beef to the saucepan.
Add the rosemary and sage.
Simmer over low heat, covered, for 1-1/2 to 2 hours.
Beef is done it is very tender and the sauce is thickened.
Season with salt and pepper.
Transfer to a serving dish and sprinkle with chopped parsley.
Serving Suggestion: Serve with soft polenta and Italian green beans.
Braised Short Ribs with Rigatoni
(Serves 4)
I recommend cooking the short ribs the day before you plan to serve them.
Short ribs release a large amount of fat during cooking which you should skim off before serving.
If you refrigerate the sauce overnight, the fat will rise to the top and it is easier to remove.
3 - 4 pounds beef short ribs
Salt and pepper
1/4 cup olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 (28 ounce) can pureed tomatoes
1 cup red wine
3 tablespoons Dijon mustard
1 (15 ounce) can low-sodium beef broth
1 pound rigatoni or penne
Grated Parmesan cheese
Chopped fresh parsley
Preheat oven to 350 degrees F.
Season the short ribs with salt and pepper.
Heat the oil in a large Dutch oven over medium high heat.
Add the short ribs and saute for 7 to 8 minutes, or until well browned on all sides.
Remove the ribs and set them aside on a plate.
Add the onion and garlic; saute for about 2 minutes or until the onions are tender.
Add the tomato puree, wine, mustard, and beef broth; bring to a boil.
Add the short ribs back to the Dutch oven; remove from the heat.
Cover the pot and place in the oven.
Roast for 2 to 2-1/2 hours or until the meat is fork tender.
Check the meat about half way through and give it a stir.
Remove the meat from the sauce and put in a plate.
Skim the fat off the sauce or transfer to a container and refrigerate overnight.
The next day simply skim off the fat that has congealed on top of the sauce.
Bring the sauce to a simmer in a large saucepan.
Remove the meat from the bones and shred the meat into small pieces.
Stir the shredded meat back into the sauce.
Cook the pasta in boiling salted water until al dente.
Drain and place the pasta in a large serving bowl.
Using a slotted spoon, remove the meat from the sauce and add it to the pasta.
Add additional sauce to the pasta, as desired; gently toss the pasta and sauce.
Sprinkle the pasta with Parmesan and parsley and serve.