Description
Tender beef chuck, slow-braised in Chianti, tossed with hearty casarecce pasta. A simple, satisfying Italian dinner.
Ingredients
Units
Scale
- 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