I saw this recipe on Giada at home a few weeks ago. While I do have the Food Network on in the background occasionally, I haven’t made a recipe from the channel in quite awhile. I guess nothing called to me. Until this, that is!
This dish originally called for short ribs but after reading a number of the reviews and several of them saying that they had a hard time with the amount of fat that came from the short ribs. I chose to use a pot roast instead. Whoever suggested that was a smarty pants! There was hardly any fat in the sauce from the meat and I just cut off any that was attached after cooking, while shredding. A reviewer also suggested using a can of whole tomatoes in place of the 5 Roma tomatoes that were called for. Being that it’s November and not exactly peak tomato season, I went this route. So glad that I did. There was the perfect amount of sauce for the meat to cook in.
For us, this was a different way to enjoy beef with pasta. The meat was so tender and had such a great depth of flavor from braising. Really, it’s such a simple dish but the flavors are very bold.
1 ½ lb. pot roast
salt & pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
1 28 oz. can whole tomatoes, undrained
1 cup dry red wine
3 tablespoons Dijon Mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan cheese
1/4 cup flat leaf parsley, chopped
1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees.
2. Season the pot roast with salt and pepper. Cut into 4 large chunks.
3. In a Dutch oven or other large pot, heat the oil over medium-high heat. Add the pot roast and brown on all sides, 10-12 minutes total.
4. Remove the beef and set aside. Add the onion and garlic and stir while cooking for 2 minutes.
5. Add the tomatoes with juice, wine and mustard. Bring the mixture to a boil and scrape the bottom of the pan with a wooden spoon. Using the wooden spoon, gently break up the tomatoes.
5. Return the beef to the pan and add the beef broth. Put the lid on the pan and put in the oven for 2 ½ - 3 hours until the meat is very tender.
6. Remove the pot from the oven carefully. Transfer the cooking liquid to a food processor or blender and process until smooth. Pour the sauce into a bowl and work in batches until completed. Return sauce to Dutch oven.
7. Using 2 forks, shred the meat. Stir the shredded meat into the sauce and season with salt and pepper, to taste.
8. Bring a large pot of water to a boil and salt generously. Add the pasta and cook to package directions. Drain the pasta and return to pan.
9. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Add about 1 cup of sauce to the pasta, enough to coat. Add more sauce, if needed. Sprinkle the pasta with Parmesan cheese and parsley before serving.