As I froze my butt off on the chair lift yesterday, all I could think about was THIS recipe. It is one of my favorite dishes, from one of my favorite Portland restaurants. A few years ago, a friend phoned me when Caffe Mingo shared this recipe in the RSVP section of Bon Appetit magazine. We were pretty excited about the whole thing. It is so simple and hearty–the perfect winter meal.
PENNE AL CARNE DI SUGO
Serves 6 people (or 4 pigs like us)
3 Tb butter, divided
1 2.5 to 3 pound boneless chuck roast, cut into 2 inch cubes
1 large red onion, halved, thinly sliced
Half of a 750ml bottle Chianti (drink the other half!)
1 14 oz can diced tomatoes with juice
1/2 C. brewed espresso
1 pound penne or other ridged pasta
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 2 Tb. butter to pot and melt. Add onion 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 heavily salted water until tender but still firm to bite. Divide pasta among 6 shallow bowls, spoon meat sauce over, and serve with freshly grated parmesan.
Do ahead: Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
Original Recipe found here.
photo credit THE OREGONIAN