A slowly cooked beef short rib bolognese that's fully jam-choked with flavour!
Normally after I create a bolognese sauce I begin with beef however since I prefer an honest slow cook i believed that it'd be nice to travel with cut of beef, that have plenty of flavour, and slowly simmer them till they're falling apart tender. A bolognese sauce is that the good dish to create up loads of flavour and umami therefore I prefer to start out by cookery some pancetta or bacon and so victimisation the leftover grease to sear/caramelize the meat before adding the veggies and so delazing the pan with wine to induce all of that brunet caramelized flavour off all-time low.
I still build up the flavour with dried porcini mushrooms, ingredient, oleoresin vinegar and italian seasoning before finishing things off by adding Parmesan, cream and slightly of fish sauce. As a result of this dish could be a long slow cook dish it’s good for the slow cookware therefore you'll throw everything into the slow cookware within the morning and have an excellent tasty meal awaiting you once you get home at night! Once the meat has finished cookery it'll be falling apart tender and you'll serve it tossed along with your favorite food and you'll be in pure flavour heaven!
INGREDIENTS :
- 1 ounce dried porcini mushrooms
- 1/4 pound pancetta (or bacon), diced
- 1 pound boneless short ribs or other stewing/braising cut of beef, cut into 1-2 inch cubes
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup dry white (or red) wine (or beef broth)
- 1 cup beef broth
- 1/2 cup parmesan, grated
- 1/4 cup heavy cream or milk
- 4 cloves garlic, chopped
- red pepper flakes to taste
- 4 tablespoons tomato paste
- 1 (28 ounce) can tomatoes, crushed
- 1 tablespoon balsamic vinegar
- 1 tablespoon italian seasoning
- 1 tablespoon fish sauce
- salt and pepper to taste
- 8 ounces pasta (gluten free for gluten free)
- grated parmesan to taste
- fresh parsley and/or basil to taste
INSTRUCTIONS :
- Cover the porcini mushrooms in 1 cup boiled water and let soak until tender, about 20 minutes, before chopping the mushrooms and reserving the mushroom water.
- Meanwhile, cook the pancetta in a large sauce pan and set aside reserving the grease.
- Cook the beef in the same pan over medium-high heat until browned on all sides before setting aside.
- Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes.
- Add the garlic, red pepper flakes, mushrooms and tomato paste and saute until fragrant, about a minute.
- Add the red wine, deglaze the pan, add the reserved mushroom water, pancetta, beef, broth, tomatoes, balsamic vinegar and italian seasoning, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.)
- Mix in the parmesan and cream and season with fish sauce, salt and pepper to taste.
- Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with parmesan and parsley.
0 Comments