Braised Beef Pasta Sauce
This is an incredibly hearty pasta sauce, with a deep rich flavour. It goes best with thick cut hand made pasta, or possibly store bought ziti. In the video we use beef shanks -bone in preferred- but you could substitute any stewing meat.
Wild Horse Canyon provided us with a bottle of Cab Sauve for this recipe, and it worked perfectly with the slow braising and deep flavours. We served the same wine with the meal.
Ingredients:
2 pounds beef shanks
3 tblsp olive oil
1 chopped yellow onion
2 smashed garlic cloves
2 carrots chopped
2 celery stalks chopped
1/2 bottle red wine
1 can plum tomatoes
2 cups home made chicken stock
Salt and pepper to taste.
1 cup Parmesan cheese
1 hand made pasta recipe
or
1 pound ziti
Method:
Pre-heat oven to 350ºf
Heat your dutch oven (or other oven proof cookware) on the stovetop over high heat.
Add olive oil, and then beef shanks. Brown beef shanks on all sides.
Remove beef from pot, and then sauté onion, garlic, and celery just until soft.
Add wine, stock, and tomatoes, while bringing pot to a boil.
Once pot is boiling, add beef back in with any juices. Cover and place in oven for 3 hours.
Remove pot from oven. Scoop out beef and bones, then using a stick blender buzz veggies. Cut beef from the bones and place back in pot.
Cook pasta 80% of the way in boiling water then transfer to sauce pot for the last of the cooking.
If sauce is too thick scoop in some of the pasta water.
In last minute of cooking add half of the cheese, and stir.
Serve, with remaining cheese tableside.