PENNE AL SUGO DI CARNE

PENNE AL SUGO DI CARNE image

Yield 12 servings

Number Of Ingredients 7

6 Tb butter, divided
1 5-pound boneless chuck roast, cut into 2 inch cubes
3 red onions, halved, thinly sliced
1 750ml bottle Chianti or other fruity wine
1 28oz can peeled tomatoes with juice
1 C. brewed espresso
2 pounds penne

Steps:

Preheat oven to 400.F 1. Melt 1 Tb butter in large ovenproof pot over medium heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 minutes per batch. Transfer beef to large bowl. 2. Reduce heat to medium. Add remaining 5 Tb. butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 minutes. 3. Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to boil, cover, and transfer to oven. 4. Braise beef until tender, about 2 hours. Using slotted spoon, transfer beef to bowl. Using 2 forks, shred beef. Return beef to pot. Season to taste with salt and pepper. Pasta: Cook in pot of salted boiling water until tender but still firm to bite. Use a pasta with ridges to adhere to sauce. Divide pasta among 12 shallow bowls, spoon meat sauce over, and serve. Do ahead: Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.