Possibly my favorite sauce to make and it’s always a crowd pleaser, in particular because most people haven’t had it.
Recipe:
600 g beef chuck cut into large cubes / rectangles
800g yellow onions (you can include a couple of red per tradition but I prefer all yellow) sliced thin
1 celery rib chopped
1 medium carrot chopped
2 cups white wine
2 bay leaf
2 tbsp tomato paste
1/3 cup olive oil
~1 cup italian parsley finely chopped
Heat oil in a large dutch oven over medium heat. When shimmering, add 300g of yellow onion, carrot and celery. Reduce heat to medium-low and sweat until veg is softened (5-10 min). Add tomato paste and increase heat to medium high. Once veg and tomato paste mixture begins to stick to the pot (2-5 min) add 1/2 cup white wine. Allow to come to a simmer and reduce heat to medium-low. Add a thin layer of raw onion on top of cooked mixture. Lay beef on top of onions. Add remainder of onion on top of beef. Reduce heat to low and cover. Allow to cook for 1 hour with lid on, stirring every 10-15 min. When mixture begins to stick again, add a few tbsp of white wine. Remove lid after 1 hour and allow to cook with lid off for another 1.5-2 hours, stirring every 10-15 min. Continue to add white wine when mixture is sticking to the pot, the goal is to have 2/3 cup left at the end of this time. Remove beef from pot and set aside. Add remaining wine and bring mixture up to a simmer, cook until most of the liquid has evaporated and the sauce has a thick but fairly even consistency. Add 1/2 cup of parsley. Add the beef back to the sauce and break it up with a wooden spoon. Once the beef is broken up (you can completely break it up or leave some intact to your preference), serve over rigatoni or tubetti with lots of parm and garnish with parsley.
g33k_d4d
This is what I love about pasta, you can have a dish brimming with lobster or covered in truffle, extravagance to the maximum.
Or you can have something as simple as this, that looks absolutely delicious, and I want to eat it
Left-Potato5716
Looks really good!I saved the recipe thanks for sharing!
3 Comments
Possibly my favorite sauce to make and it’s always a crowd pleaser, in particular because most people haven’t had it.
Recipe:
600 g beef chuck cut into large cubes / rectangles
800g yellow onions (you can include a couple of red per tradition but I prefer all yellow) sliced thin
1 celery rib chopped
1 medium carrot chopped
2 cups white wine
2 bay leaf
2 tbsp tomato paste
1/3 cup olive oil
~1 cup italian parsley finely chopped
Heat oil in a large dutch oven over medium heat. When shimmering, add 300g of yellow onion, carrot and celery. Reduce heat to medium-low and sweat until veg is softened (5-10 min). Add tomato paste and increase heat to medium high. Once veg and tomato paste mixture begins to stick to the pot (2-5 min) add 1/2 cup white wine. Allow to come to a simmer and reduce heat to medium-low. Add a thin layer of raw onion on top of cooked mixture. Lay beef on top of onions. Add remainder of onion on top of beef. Reduce heat to low and cover. Allow to cook for 1 hour with lid on, stirring every 10-15 min. When mixture begins to stick again, add a few tbsp of white wine. Remove lid after 1 hour and allow to cook with lid off for another 1.5-2 hours, stirring every 10-15 min. Continue to add white wine when mixture is sticking to the pot, the goal is to have 2/3 cup left at the end of this time. Remove beef from pot and set aside. Add remaining wine and bring mixture up to a simmer, cook until most of the liquid has evaporated and the sauce has a thick but fairly even consistency. Add 1/2 cup of parsley. Add the beef back to the sauce and break it up with a wooden spoon. Once the beef is broken up (you can completely break it up or leave some intact to your preference), serve over rigatoni or tubetti with lots of parm and garnish with parsley.
This is what I love about pasta, you can have a dish brimming with lobster or covered in truffle, extravagance to the maximum.
Or you can have something as simple as this, that looks absolutely delicious, and I want to eat it
Looks really good!I saved the recipe thanks for sharing!