Caffe Mingo Beef Pasta Recipes

CAFFE MINGO BEEF PASTA

CAFFE MINGO BEEF PASTA image

Yield 12-16

Number Of Ingredients 11

Ingredients

4 pounds beef bottom round roast
1/4 to 1/2 pound butter (1 to 2 sticks; divided)
3 red onions, thinly sliced
1 to 1 1/2 tablespoons kosher salt (divided)
1 to 1 1/2 tablespoons freshly ground black pepper (divided)
1 to two 750-ml bottles chianti wine
1 28-ounce can whole tomatoes
2 cups espresso or strong brewed coffee
1 cup tomato sauce
Hot cooked penne pasta
Parmesan cheese

Steps:

Slice the beef into 1- to 2-inch thick slices. Set aside. Preheatoven to 400 degrees. Place a large roasting pan, with a tight fitting lid, on 2 rangeburners. Melt 1/4 pound (1 stick) butter over medium heat. Add the red onions and saltand pepper to taste. Cook until onions are soft and beginning tobrown. Move the onions to the side of the pan, add more butter if needed,and brown the beef a few pieces at a time. Season the beef with salt andpepper as it browns. When all of the beef is browned, arrange beef over onions in onelayer. Add 1 bottle chianti, tomatoes (broken up) and juice, espresso and tomato sauce.Add additional wine to cover the beef. If more liquid is needed, add water. Taste and add remaining salt and pepper if needed. Cover tightly andbake for 3 to 4 hours or until the beef falls apart when pierced with a fork. When beef is done, remove from oven and allow to cool slightly. Remove beef from pan juices and refrigerate beef, loosely covered, until cool enough to handle. While beef is cooling, put pan juices through a food mill or pureein a blender until smooth. Refrigerate juices until cold and remove anysolidified fat from the top. When beef is cool enough to handle, break meat into small shreds using yourhands (wear thin disposable gloves). Discard any fat or gristle. Placeshredded beef in a shallow container and cover with cooled pan juices.Cover and refrigerate overnight to allow flavors to blend. To serve, heat beef mixture over medium heat until simmering. Seasonto taste with salt and pepper and a little butter if needed. Serve overhot cooked penne pasta and top with freshly grated parmesan cheese.

SWEET GARLIC TOMATO BEEF PASTA

Sweet Garlic Tomato Beef Pasta image

INEXPENSIVE, EASY and DE-LICIOUS!!! My aunt made this for us when we were growing up and now I make it for my family. The hint of sweetness makes it a kids favorite.

Provided by ANGELBELIEVER

Categories World Cuisine Recipes European Italian

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package medium seashell pasta
1 ½ pounds ground beef
1 small onion, chopped
2 cloves garlic, minced
3 (14.5 ounce) cans Italian stewed tomatoes
3 beef bouillon cubes
1 ½ tablespoons white sugar
1 teaspoon garlic salt
⅛ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 56.9 g, Cholesterol 51.8 mg, Fat 11.4 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 926 mg, Sugar 12.4 g

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