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La Belle Cuisine
Roast Pasta (Stracotto)
The New Basics Cookbook
By Julee Rosso & Sheila Lukins, 1989, Workman
stracotto is actually a stew, long simmered to concentrate the juices
meat into a dense flavor. When spooned over tubular pasta, the
bits of meat
that have not disintegrated nestle into the cavities. Over
flat noodles, the
full-flavored sauce will cling to the tender ribbons.”
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tablespoons olive oil
pounds beef bottom round roast
1/2 cups chopped onions
cup chopped carrots
cup chopped celery
cloves garlic, slivered, plus
1 teaspoon minced garlic
cup homemade beef stock or
can (28 ounces) plum tomatoes, drained
tablespoons tomato paste
teaspoon freshly ground black pepper
teaspoon dried thyme leaves
cup dry red wine
cup chopped fresh Italian
1 pound penne or pappardelle
1. Heat the oil in a Dutch oven over medium-low heat. Add the pot roast
and brown on all sides. Remove the meat from the pan, and set aside.
2. Add the onions, carrots, celery, and slivered garlic and sauté until
10 minutes. Remove the vegetables and set aside.
3. Set a rack in the bottom of the pot and place the roast on top. Pour
the stock into the pot. Bring it to a boil, reduce the heat, cover, and simmer
for 1 hour.
4. Preheat the oven to 350 degrees F.
5. Remove the roast and the rack from the Dutch oven, and cut the meat
into 1/4-inch-thick slices (they will be quite rare). Return the slices to
pot, layering them evenly.
6. Crush the plum tomatoes slightly, and add them to the pot along with
the tomato paste, the 1 teaspoon minced garlic, pepper, salt, thyme,
red wine, and reserved vegetables. Bring to a boil, transfer
bake, covered, until the meat falls apart,
1 1/2 hours.
Remove the meat and bay leaf from
the pot, and allow to cool slightly. Discard the bay leaf. Shred the meat and
return it to the pot. Add the parsley, and heat through.
a large pot of water to a boil. Add the pasta, and cook at a rolling boil
until just tender. Drain. Serve the stracotto over the hot pasta.
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