Penne Al Sugo Di Carne Recipes

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.

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.

Steps:

• Put mushrooms in bowl and add slightly hot water to cover. Let stand 30 minutes.
• Heat oil and butter in skillet. Add onion, celery, garlic and carrot. Cook, stirring, until wilted.
• Add pork and veal. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, until meats lose raw look.
• Drain mushrooms and chop coarsely. Add mushrooms to meat mixture. Add wine, tomatoes, tomato paste, salt and pepper. Bring to boil and cook uncovered 1 hour.
• Pour sauce into saucepan. Bring to boil and skim fat from surface. Add broth and continue cooking 1 hour.