Pasta with Tomatoes and Braised Beef

Pasta with Tomatoes and Braised Beef


  • 2 tbsp. vegetable oil
  • 1 lb. beef blade (chuck) roast
  • Salt and freshly ground black pepper
  • 4 medium onions, thinly sliced
  • 3 garlic cloves, chopped
  • 1 1/4 cups red wine
  • 1 1/4 cups veal stock
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 3 tbsp.) olive oil
  • 1 can, 27 oz., of diced tomatoes
  • 1 tbsp. tomato paste
  • 1 tbsp. fresh oregano, chopped
  • 1 tbsp. granulated sugar
  • 20 oz. penne rigate (or other short pasta), cooked al dente
  • 1 cup Parmesan cheese, shaved
  • 2 tbsp. Italian parsley, chopped

Preheat the oven to 275°F. In a Dutch oven, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper. Sear on both sides. Set aside. Sweat half of the onions, without browning, until soft. Add 2/3 of the garlic and cook for 1 minute.  Moisten with red wine and veal stock. Add the bay leaf and half of the thyme. Place the beef back into the Dutch oven. Cover and place in the oven. Cook for about 3 hours, until the meat pulls apart easily. In a saucepan, heat the olive oil over medium heat. Sweat the rest of the onions for 3 to 4 minutes, stirring from time to time. Add the rest of the garlic and cook for another minute. Add the diced tomatoes and the rest of the herbs. Season with salt and pepper. Stir. Simmer gently, uncovered, for about 25 minutes, stirring occasionally. Remove the beef and pull the meat apart coarsely. Pass the cooking juice through a sieve and add to the sauce. Cook the pasta al dente following the directions on the package. Divide and place the beef on each pasta dish. Top with the sauce. Sprinkle with Parmesan shavings and chopped parsley. 

(Recipe courtesy of Marchesi Antinori)



Tasting Notes:   The 2016 Bruciato offers an intense ruby red color. On the nose, the aromas of ripe red berry fruit, sweet spices, and a light and fresh minty note are the most prominent sensations. The palate is well structured, persistent, and very pleasurable in its fruity finish and aftertaste. 


James Suckling - This second wine shows such a great balance of round tannins and juicy, creamy and chocolate character. Full, flavorful and joyful. Salty and juicy. Savory and even meaty. Drink now or hold. Rating: 94 Robert Parker’s Wine Advocate – This is absolutely one of the best value wines you will find in Italy and I suspect beyond. I enthusiastically recommend that you pick up a few cases. This vintage comes together with seamless intensity and smoothness. You get so much dark fruit flavor, paired with soft tannins, spice, smoke and dried blackberry. Il Bruciato pulls off its magic effortlessly. It doesn't try to be anything other than it is: Delicious. Rating: 93+