Penne al Sugo di Carne

by

Dave L

Posted May 23, 2022 (Last updated May 23, 2022)

Serves

6

Total Time

2hrs 30mins

Calories

677

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 ...

recipe-image
    Ingredients

  • Canned tomatoes icon
    Canned tomatoes395 gdiced
  • Espresso icon
    Espresso120 mlbrewed
  • Red onion icon
    Red onion1halved, finely sliced
  • Stewing steak icon
    Stewing steak1.25 kgcubed
  • Red wine icon
    Red wine375 ml
  • Unsalted butter icon
    Unsalted butter3 tablespoons
  • Water icon
    Water3 L
  • Penne icon
    Penne455 g
  • Salt & pepper icon
    Salt & pepperas needed
    Method

  • 1. Preheat oven to 400°F / 205°C
  • 2. Melt butter in large ovenproof pot over medium heat
  • 3. Sprinkle beef with salt and pepper
  • 4. Working in batches, cook beef until browned, about 4 minutes per batch
  • 5. Transfer beef to large bowl
  • 6. Reduce heat to medium. Add remaining butter to pot and melt
  • 7. Add onions and cook until soft, stirring frequently, about 5 minutes
  • 8. Return beef and any accumulated juices to pot
  • 9. Add wine, tomatoes with juice, and espresso
  • 10. Bring to boil, cover, and transfer to oven
  • 11. Braise beef until tender, about 2 hours
  • 12. Using slotted spoon, transfer beef to bowl. Using 2 forks, shred beef
  • 13. Return beef to pot. Season to taste with salt and pepper
  • 14. Pasta: Cook in pot of salted boiling water until tender but still firm to bite
  • 15. Drain, divide pasta among 12 shallow bowls, spoon meat sauce over
  • 16. Serve

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