Braised Beef Pasta Sauce Recipe
And today we’re going to slow braise some beef shanks. And we’re going to make a
really delicious, thick sauce for pasta. I prefer to use meat with the bone in just to add an
extra layer to the flavor. So I’ve got the Dutch oven on high heat. We’re bringing it up
the temperature and into the bottom, couple of tablespoons of olive oil. So I’ve already
seasoned the beef with salt and pepper and that just goes in and will get it in golden
brown. Build up lots of flavor on the bottom of the pan.
So the beef is brown. We’re going to pull that out of the Dutch oven and just set it aside
for a few moments. Turn the heat down just a little bit and then this bowl I’ve got some
roughly chopped carrot, celery, onion and some smashed garlic. You don’t really have to
spend too much time chopping it finely. I just want to get that into the Dutch oven. It will
fry this up just to soften a little bit.
So our vegetable has softened up a little bit. Now, I'm going to add a half bottle of red
wine. And today, I'm using a Wild Horse Canyon Cabernet Sauvignon. It should go really
well with the beef. As it comes to boil, next in you want to put some stock. Now, if you
have beef stock, use beef stock, you have veal stock you could use that. I have chicken
stock on hand and it's a deep brown flavorful chicken stock. So I'm okay using that with
the beef.
Next in is a can of Roma tomatoes. So just bring this up to a boil and let it cook a little
bit. So we’ve got a good boil going here, and it's now time to put the beef back in along
with all the juice that came out while it was sitting, lead back on. Now I’ve got the oven
set to 350° and we’re just going to put this inside for about three hours. Then make the
pasta. I wish you could be here to smell that. So what we want to do now is take the meat
out and it's completely falling off the bone. What I'm going to do here is buzz the solids
down into a puree.
So I'm just keeping this on the heat and we’ll cook our pasta. So we made some fresh
pasta. That video and recipe is also in the web site. There’s probably a link just below
this video and because it's fresh pasta, you really don’t have to cook it that long. Now,
usually I wouldn’t put oil in my pasta water but in this case I have just to keep the fresh
pasta from sticking. Just give it a little bit of stir and 30 to 40 seconds, that’s really all it
needs.
Great, so that all it takes and little bit messy but just transfer it all over into the sauce.
Now, while you weren’t looking, I cut the meat off of the bones and just sort of shred it
with a little bit, pretty much fell apart on its own. And we just put that into the bowl with
the pasta. Give it a bit of stir. So in this last stage of cooking, I’ve got some parmesan
that’s just sort of cutting the petals it's called. And you just want to sprinkle some of that
into the pot so that it melts into the sauce.
So there it is. A braised beef sauce over a handmade fresh pasta and just a little bit extra
cheese on top just before you serve it. And don’t forget to enjoy it with the wine that you
braised the beef in. Thanks for stopping by. Hope to see you again soon.
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