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Pasta with tomatoes and braised beef

Preparation

25 minutes

Cooking

3h15

Servings

6

Pasta with tomatoes and braised beef
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Ingredients

30 ml (2 tbsp.) vegetable oil
500 g (1 lb.) beef blade roast
Salt and freshly ground black pepper
4 medium onions, thinly sliced
3 garlic cloves, chopped
300 ml (1 1/4 cups) red wine
300 ml (1 1/4 cups) veal stock
1 bay leaf
5 ml (1 tsp.) dried thyme

45 ml (3 tbsp.) olive oil
1 can, 796 ml (27 oz.), of diced tomatoes
15 ml (1 tbsp.) tomato paste
15 ml (1 tbsp.) fresh oregano, chopped
15 ml (1 tbsp.) granulated sugar
600 g (20 oz.) penne rigate (or other short pasta), cooked al dente
250 ml (1 cup) Parmesan cheese, shaved
30 ml (2 tbsp.) Italian parsley, chopped

Directions

  1. Preheat the oven to 135°C (275°F).
  2. In a Dutch oven, heat the vegetable oil over medium-high heat.
  3. Season the beef with salt and pepper.
  4. Sear on both sides.
  5. Set aside.
  6. Sweat half of the onions, without browning, until soft.
  7. Add 2/3 of the garlic and cook for 1 minute.
  8. Moisten with red wine and veal stock.
  9. Add the bay leaf and half of the thyme.
  10. Place the beef back into the Dutch oven.
  11. Cover and place in the oven.
  12. Cook for about 3 hours, until the meat pulls apart easily.
  13. In a saucepan, heat the olive oil over medium heat.
  14. Sweat the rest of the onions for 3 to 4 minutes, stirring from time to time.
  15. Add the rest of the garlic and cook for another minute.
  16. Add the diced tomatoes and the rest of the herbs. Season with salt and pepper.
  17. Stir.
  18. Simmer gently, uncovered, for about 25 minutes, stirring occasionally.
  19. Remove the beef and pull the meat apart coarsely.
  20. Pass the cooking juice through a sieve and add to the sauce.
  21. Cook the pasta al dente following the directions on the package.
  22. Divide and place the beef on each pasta dish.
  23. Top with the sauce.
  24. Sprinkle with Parmesan shavings and chopped parsley.
  25. Serve immediately.

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