Penne with Braised Beef

Penne with Braised Beef – 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.

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Penne with Braised Beef

Penne with braised beef

adapted from Giada at Home on the Food Network

  • 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.

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6. 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.

7. 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.

8. Using 2 forks, shred the meat. Stir the shredded meat into the sauce and season with salt and pepper, to taste.

9. 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.

10. 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.

Penne with Braised Beef

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