Penne al Sugo di Carne

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recipe by Dave L getdrop.com

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    668

Pulled beef slow-cooked in espresso and wine with stewed tomatoes served over penne pasta. I first had this dish at Mingo in Beaverton, Oregon almost 15 years ago. The dish, the restaurant, and the staff are still among my favorites!

recipe updated Jun 7, 2019

Ingredients

  • Unsalted butter icon
    Unsalted butter
    43g
  • Stewing steak icon
    Stewing steak
    1247g
  • Red onion icon
    Red onion
    135g
  • Red wine icon
    Red wine
    375ml
  • Canned tomatoes icon
    Canned tomatoes
    397g
  • Espresso icon
    Espresso
    120g
  • Water icon
    Water
    3000ml
  • Penne icon
    Penne
    454g

Tools

  • kCook icon Stove
  • kCook icon Stockpot - 5 liter
  • kCook icon Dutch oven
  • kCook icon Large glass bowl

Step preview

  1. Prep and set aside stewing steak: cubed
  2. Prep and set aside red onion: halved & finely sliced
  3. Prep and set aside canned tomatoes: diced
  4. Prep and set aside espresso: brewed
  5. Get a clean Dutch oven
  6. Add unsalted butter
  7. Melt - medium heat
  8. Add prepared stewing steak
  9. Brown - medium heat
  10. Transfer content of Dutch oven to large glass bowl then set aside
  11. Get Dutch oven
  12. Add unsalted butter
  13. Melt - medium heat
  14. Add prepared red onion
  15. Cook until soft - approx 5 min, medium heat
  16. Transfer beef to Dutch oven
  17. Add red wine
  18. Add prepared canned tomatoes
  19. Add prepared espresso
  20. Heat until just boiling and cover
  21. Braise until tender - approx 2 hr, 205°C
  22. Shred
  23. Get a clean stockpot
  24. Add water
  25. Boil - high heat
  26. Add penne
  27. Cook until al dente - high heat
  28. Drain
  29. Serve
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