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- Strozzapreti Pasta Bolognese
- (Strozzapreti al Sugo di Carne)
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- Ingredients:
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6 tbs butter, divided
5-6 lb chuck roast, cut into 2-inch cubes
3 onions, halved and thinly sliced
One 750-ml bottle fruity red wine (ex. Chianti)
One 28-oz. can peeled tomatoes with juice
1 cup brewed espresso
1 lb Strozzapreti pasta
Directions:
Preheat oven to 400°F (204° C).
Melt 1 tbs butter in large ovenproof pot over medium high heat.
Sprinkle beef with salt and pepper.
Working in batches, cook beef until browned, about 4 minutes per batch.
Transfer beef to large bowl.
Reduce heat to medium.
Add remaining 5 tbs butter to the pot and melt.
Add onions and cook until soft, stirring frequently, about 5 minutes.
Return beef and any accumulated juices to pot.
Add wine, tomatoes with juice, and espresso.
Bring to a boil, cover, and transfer to oven.
Braise beef until tender, about 2 hours.
Using two forks, break beef apart into more manageable chunks.
Season to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Stir into beef mixture and serve. Serves 4-5.
That's it!
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