Recipe: Beef Tomato Pasta Sauce
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds beef brisket, cubed
- 1 teaspoon salt
- 1 qt chicken broth
- 1 bay leaf
- 1/4 teaspoon dried rosemary
- 1 pint small, sweet cherry tomatoes
- 2 shallots, chopped
- 4-6 cloves garlic
- 1 tablespoon extra-virgin olive oil
- 3 1/2 cup prepared tomato sauce
- 2 tablespoon tomato paste
- 1/4 cup cream
- salt and fresh ground black pepper to taste
- hot red pepper flakes and/or cayenne to taste
- 1 pound penne pasta
Instructions
Step 1
Cut 2 1/2 pounds beef brisket into cubes. Throw them into a dutch oven over high heat, add 1 tablespoon olive oil and 1 teaspoon salt. Brown until the sauce is evaporated.
Step 2
Add 1 qt chicken broth, 1 bay leaf and 1/4 teaspoon dried rosemary in the dutch oven. Bring it to a boil, turn the heat to low. Let it sit there.
Step 3
Add 1 pint small, sweet cherry tomatoes,2 shallots, chopped,
4-6 cloves garlic,
and 1 tablespoon extra-virgin olive oil in a blender.
Bend well.
Step 4
Add 2 tablespoon tomato paste in the dutch oven. Bring it to a simmer, braise covered 2 1/2 hours on low heat. Then simmer uncovered for another 1 hour. Add 3 1/2 cup prepared tomato sauce and 1/4 cup cream. Simmer uncovered on low heat until tender.
Step 5
Boil 1 pound penne pasta. Mix the pasta with the sauce. Transfer to a serving plate. Topped with some cheese.
