MANZO IN SQUAZET(BEEF RAGU OVER PASTA) LIDIA BASTIANICH
Steps:
- 1. Place the porcini in a cup of hot water to soften, about 10 minutes. Strain the liquid through a filter or cheesecloth, and reserve. Coarsely chop porcini. 2. Heat the oil in a large Dutch oven over medium-high heat. Add the onions, and saute until transparent, 5 to 10 minutes. Add the beef and bones, and saute 10 minutes longer. 3. Securely wrap the rosemary, bay leaves and cloves in cheesecloth. Add the herbs, salt and wine to the pot. Raise the heat to high, and cook until the wine is reduced by half, about 10 minutes. Reduce the heat, add the porcini and reserved mushroom liquid, and simmer for 5 minutes. 4. In a medium bowl, combine the tomato paste and 2 cups chicken stock. Add mixture to the pot and bring to a boil. Reduce the heat, and simmer covered, until sauce thickens, about 2 hours. As the mixture cools gradually add the remaining chicken stock if necessary to obtain a thick chunky texture. Remove the herbs and bones. this should yield about 6 cups of sauce. 5. Bring a large pot of salted water to boil, and add the pasta. Stir often and cook until al dente. Drain well. 6. In a large warm bowl, combine the pasta with 1 1/2 cups of the sauce. Add 1/2 cup of the cheese, and mix well. Divide pasta between 8 plates, and top with the beef and more sauce. Sprinkle with cheese and serve immediately. Serves 8 Wine Pairing Suggestions Colutta Refosco dal Peduncolo Rosso Colli Orientali de Fruili 2008 $18.00usd Caldora Montepulciano d'Abruzzo 2009 $11.00usd
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love