Penne al Sugo di Carne

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recipe by Dave L

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

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!

Inspired by:

recipe updated Oct 17, 2019


  • Stewing steak icon
    Stewing steak
    5¼ cups
  • Red onion icon
    Red onion
    x 1 (about 135g)
  • Canned tomatoes icon
    Canned tomatoes
    x 1 (about 397g)
  • Espresso icon
    about ½ cup (120g)
  • Unsalted butter icon
    Unsalted butter
    3 tbsp (43g)
  • Red wine icon
    Red wine
    375ml (1½ cups)
  • Water icon
    12½ cups (about 3000ml)
  • Penne icon
    5¼ cups


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

Step preview

  1. Add unsalted butter to a clean Dutch oven
  2. Melt - medium heat
  3. Add stewing steak to the Dutch oven
  4. Brown - medium heat
  5. Transfer content of Dutch oven to large glass bowl then set aside
  6. Add unsalted butter to the Dutch oven
  7. Melt - medium heat
  8. Add red onion to the Dutch oven
  9. Cook until soft - approx 5 min, medium heat
  10. Transfer beef to Dutch oven
  11. Add red wine, canned tomatoes and espresso to the Dutch oven
  12. Heat until just boiling and cover
  13. Braise until tender - approx 2 hr, 205°C
  14. Shred
  15. Add water to a clean stockpot
  16. Boil - high heat
  17. Add penne to the stockpot
  18. Cook until al dente - high heat
  19. Drain
  20. Serve
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