Fettuccine ricce with beef stracotto
A piece of beef braised for three hours in red wine until it falls apart, then tossed with its sauce and fettuccine with wavy edges.
A recipe from the ITALAZA kitchen
Preparation 20 min · Cooking 215 min (not counting bringing the water to the boil)
A little longer than planned: 235 min.
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In the kitchen 8 steps
- Season the beef (480 g), keeping it in one piece, with salt and pepper. Brown it on all sides for 10 minutes in olive oil (4 tbsp) in a heavy-based casserole.
- Add the chopped onion (1 piece), carrot (1 piece) and celery (1 piece), the garlic (2 cloves) and rosemary (1 piece); cook until softened for 5 minutes.
- Pour in the red wine (240 ml) and simmer for 5 minutes, then add the tomato paste (60 g) and passata (320 g).
- Cover and cook for 3 hours over very low heat, turning the meat from time to time: the sauce should barely simmer.
- Remove the beef, shred it with a fork and return it to the sauce. Remove the rosemary and simmer uncovered for 10 minutes to reduce.
- Cook the fettuccine (400 g) in a large pan of salted boiling water, 1 minute less than the time stated on the packet.
- Drain and toss for 1 minute in the casserole with the sauce.
- Serve with the grated parmesan (80 g).
Tip: Choose a slightly fatty cut rich in connective tissue, such as chuck or cheek: after three hours, it becomes tender and helps thicken the sauce.
Probably contains: gluten, milk, celery, sulphites · check the labels
Product labels: Fettuccine Ricce La Molisana – Long Pasta, Piantaferro Chianti DOCG – Red Wine in a Straw-Covered Fiasco, Giovanni Paudice Double Tomato Concentrate, Passata Tomato La Fiammante – Italian Tomato Puree, Toscano IGP Morettini Olive Oil – Extra Virgin