Penne Al Sugo Di Carne Recipes
PENNE AL SUGO DI CARNE
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.
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
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- Melt 1 Tbsp 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. (Use 1 stick of butter, divided with the batches of meat.) Transfer beef to large bowl. Reduce heat to medium. Add the other stick of butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 minutes.
- Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to a boil, cover, and transfer to oven.
- Braise beef until tender, about 2 hours. Using slotted spoon, transfer beef to bowl and with 2 forks, shred the beef.
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