Penne with Braised Beef in Tomato Sauce

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Penne with Braised Beef in Tomato Sauce

Yield: 10

Author: Lauren Ford

Prep time: 1 HourCook time: 4 HourInactive time: 3 HourTotal time: 8 Hour

Tips to get you started: This recipe takes a long time to make, and it is totally worth it! Prep your protein and vegetables in advance, and make sure to “count backwards” from your ideal serving time, to give this dish enough time to cook. In total it takes just over 4 hours from peeling and chopping, to dishing up. I use parmigiana Reggiano (from the wedge!) from Costco, it has a great flavor and is economically priced for the flavor it packs, plus I can chop off and save the rind (it freezes well!) for use in recipes like this!

Ingredients

• 4 0z Pancetta diced
• ¼ Cup EVOO
• 3 Lbs. yellow onions, sliced thinly
• 3 Medium carrots, peeled and finely diced
• 3 Medium stalks celery, finely diced
• 1 ½ Cup Pinot Grigio
• 1 ½ Lbs. boneless beef short ribs, cut into approximately 2-inch chunks
• ¾ Teaspoon red pepper flakes
• inch piece of parmesan rind
• 2 small bay leaves
• 2 Tablespoons tomato paste
• 1 Lb. Penne pasta
• 1 Heaping tablespoon Kosher salt, plus more to taste
• 1 Cup finely shredded parmesan (do not pack down)
• 1 Cup reserved pasta cooking water
• ¼ Cup freshly ground black pepper, plus more to taste
• ¾ Cup fresh flat leaf parsley, finely chopped

Instructions

1. Part one: Preheat your oven to 325 degrees F. In a large Dutch oven over medium high heat, heat EVOO until shimmering. Add the pancetta and cook until it begins to brown (about 5 minutes). Add sliced onions and stir occasionally until the onions are about 50% caramelized. Add your chopped carrots and celery and cook until the vegetables become fork tender.
2. Part two: Deglaze the pan by adding your white wine. Stir and gently scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid has reduced by about half. Add red pepper flakes, parmesan rind, bay leaves, tomato paste and beef and stir to combine.
3. Part three: Cover the pan and transfer to the preheated oven. Bake without uncovering the dish for 90 minutes. After 90 minutes, remove the lid and stir (careful, the lid and handles will be hot!), then return the pan to the oven for another 90 minutes.
4. Part four: Towards the end of the last 90 minutes, boil 4 quarts of water and add 1 heaping tablespoon Kosher salt to the water, and then the penne. Cook the penne to al dente (about 11 minutes but check your pasta packaging). When the pasta is cooked: ladle out a little more than 1 cup of the pasta cooking water and set aside. Drain the pasta and then add the pasta to the pan with the beef and vegetables.
5. Part five: Add 1 cup of the reserved pasta water to the pan, and add half of the grated parmesan, stir to combine. Add salt and pepper to your taste. Serve immediately.
6. Serving suggestion: Serve with chopped parsley and grated parmesan, enjoy with a good salad!
7. Tiny chefs at home? They can help:
8. Measure ingredients
9. Peel the carrots (with supervision)

Notes:

(It is to be noted that this recipe is an adaptation of Pasta Alla Genovese from Chris Kimball’s Milk Street Recipe found here: https://www.177milkstreet.com/recipes/pasta-alla-genovese)

Recommended Products:

Kirkland Signature Parmiagano Reggiano

Calories

542.47

Fat (grams)

30.10

Sat. Fat (grams)

11.44

Carbs (grams)

36.60

Fiber (grams)

4.49

Net carbs

32.11

Sugar (grams)

8.04

Protein (grams)

27.49

Sodium (milligrams)

860.15

Cholesterol (grams)

82.39

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator