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Irresistible Italian casarecce pasta is tossed with fork-tender braised beef, cooked low and slow in red wine, with porcini mushrooms and a sprinkle of pecorino cheese. Truly unforgettable when paired with Santa Cristina Chianti Superiore.
With the holiday season quickly creeping up on us, have you started planning your dinner menu yet?!?
It’s never too early to think out what you will bring to the table for your family and friends. It’s sure nice to serve the always-delicious turkey with all the fun stuff around it, from the flavorful stuffing to the creamy sweet potatoes, from the dense gravy to the cannot-be-forgotten cranberry sauce.
But for once, why not add something new?!? Something exciting. Something elegant and scrumptious. Something that will wow your guests, leave them in awe and all talking about those amazing, non-traditional but so-Italian casarecce pasta you made. Topped with a fall-apart-tender and extra flavorful beef ragu braised in red wine. How about that?!? 
What I love the most about this recipe is not only its comforting elegance and mouth-watering flavor, but also the easiness to get this dish together.
All you need for this recipe is a slow cooker (highly recommended, but not essential), a good piece of beef (it doesn’t have to be an expensive cut), and a delicious cup of wine. Or, let’s make it two… one cup for cooking the beef and the other glass just for you, to sip while waiting for it to cook ;)
This pasta is super easy to prepare, but the cooking time is quite long. So make sure to plan ahead of time and start the recipe about 8 hours before you want to serve … or the day before. That’s perfectly fine too!
The first step of the recipe is to brown the meat, both sides for a few minutes which adds flavor to the beef. You then saute’ the veggies and add all to the slow cooker together with the red wine and broth. Seal the top and that’s all. No need to look after it. Just let the slow cooker do its magic. Oh yeah! Miraculous things happen when you let food cook in red wine for several hours. Trust me.
If you don’t have a slow cooker (seriously, what’s wrong with you?!? … just kidding!) do not worry. You can place it all in a Dutch oven or an oven pan with a lid that seals well. Add a double piece of aluminum foil on top if necessary to seal better. The idea is to keep as much of the liquid (wine, broth and juices) in the pan while cooking, to make the meat extra tender. In this case tough you will bake the meat for about 3 hours, and need to check it a few times and add more broth if needed.
Now, let’s talk about the wine without which no holiday feast is complete.
I served my braised beef pasta with this easy-to-enjoy bottle of Santa Cristina Chianti Superiore DOCG 2016.
Santa Cristina is a highly acclaimed Italian winery situated in Cortona (Tuscany) and well known for its exceptional quality and value, and wines that can be consumed right after bottling.
This delightful Chianti Superiore is rich and aromatic, boasting a cherry and violet flavors with hints of wild herbs and spices. Its soft and velvety palate, and long and savory aftertaste perfectly pairs with red meat, especially juicy steaks or pasta dishes with meat sauce. So, this fruity wine pairs perfectly with my braised beef pasta I’ve made today, bringing out the subtle earthy aroma of the mushrooms I added at the end.
This holiday season, don’t forget to pick up a couple of bottles of Santa Cristina Chianti Superiore.
Thank you Santa Cristina for the amazing wine!
Casarecce Pasta with Braised Beef and Santa Cristina Chianti Superiore
- Total Time: 320 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender beef chuck, slow-braised in Chianti, tossed with hearty casarecce pasta. A simple, satisfying Italian dinner.
Ingredients
- 2 lbs (907 g) boneless beef chuck roast
- 2 tbsp olive oil
- 0.5 cups (118 ml) onion
- 1 cups (237 ml) carrot
- 1 cups (237 ml) celery stalk
- 1 cloves garlic
- 1 sprig rosemary
- 2 tbsp tomato paste
- 1 cups (237 ml) Santa Cristina Chianti Superiore
- 1.5 cups (355 ml) beef broth
- 1 lbs (454 g) casarecce pasta
- 1 oz (30 g) dry porcini mushrooms
- grated pecorino cheese
Instructions
- Heat 2 tablespoons of olive oil in a large skillet.
- Add the beef and brown on both sides (about 5 minutes per side).
- While the beef browns, chop the carrot, celery, and onion.
- Remove the beef from the skillet and place it in the slow cooker (or other oven-safe pan).
- Add the onion, celery, carrots, crushed garlic clove, and rosemary sprig to the skillet.
- Cook for about 5 minutes until softened.
- Add the vegetables to the slow cooker with the beef.
- Add the red wine, broth, and tomato paste.
- Season with salt (about 2 teaspoons, adjust to taste) and pepper, and stir.
- Cover and cook on low for 8 hours, or until the beef is falling apart.
- Alternatively, for oven cooking: Cover the oven-safe pan tightly with several layers of aluminum foil and bake at 350°F (177°C) for 3 hours. Check occasionally and add more beef broth if needed.
- About 40 minutes before the meat is done, soak the dry porcini mushrooms in a bowl of hot water for 20 minutes.
- Cut the beef into medium to small pieces using two forks.
- Transfer the beef and some sauce to a skillet. Add the drained, chopped porcini mushrooms and cook over medium heat for about 20 minutes, until the sauce thickens.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions (about 10 minutes for al dente).
- Drain the pasta and add it to the skillet with the beef and sauce.
- Toss well and serve immediately, topped with grated pecorino cheese if desired.
Notes
- For deeper flavor, sear the beef chuck in batches to ensure a good brown crust on all sides.
- If you don’t have Chianti, a dry red wine like Cabernet Sauvignon or Merlot can be substituted.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What type of wine should I use for braising the beef?
Use Santa Cristina Chianti Superiore for braising the beef, as it enhances the flavor of the ragu and complements the dish.
How do I ensure the beef becomes tender during the braising process?
Cook the beef low and slow in the red wine, allowing it to braise for several hours until it becomes fork-tender.
Can I substitute the casarecce pasta with another type?
Yes, you can substitute casarecce with other pasta shapes like rigatoni or pappardelle, but keep in mind that the texture and sauce adherence may vary.
