Italian Pot Roast With Pasta
Delicious Italian Pot Roast with Pasta otherwise known as a Stracotto. Beef, cooked slowly with pancetta, carrots, onion, celery, garlic, sundried tomato puree on a low heat for hours in red wine and beef stock, thyme and bay leaves.
Yield: 4 People
Cast Iron Casserole Dish
- 3 tbsp Olive oil
- 1.24 kg Beef Joint Chunk, Brisket, Flank, Skirt, Topside, Silverside
- 100 gram Pancetta Diced
- 3 Carrots diced small cubes
- 1 Celery stick diced
- 1 Large Onion diced
- 1 tbsp Gia Garlic Puree or 6 cloves of garlic, crushed.
- 1 tbsp Gia Sundried Tomato Puree or 2 tbsp tomato puree
- 400 ml Red wine
- 400 ml Beef Stock
- 2 Bay leaves
- Thyme Bunch
- salt and pepper To season
- 500 gram Pasta We used Gemelli Alluovo
- 1 tbsp Cornstarch mixed with 2 tbsp of water
Preheat oven to 150°C (fan)/ 300F
Add 3 tbsp of oil to a large cast-iron (hob to oven) pan on medium heat. Place beef joint in pan and sear meat on all sides, should take about 5 minutes. Transfer meat to a plate, leaving oil for the next step.
Add carrot, celery, onion and pancetta to the pan, fry on medium heat for 7 minutes
Stir in Garlic and Sundried Tomato Puree.
Add red wine and beef stock bring to the boil, turn the heat off.
Return beef to pan, season with salt & plenty of pepper add thyme & bay leaves in the sauce.
Cover and transfer to the oven. Total cook time is 2 1/2 hours. However, I recommend to baste with the sauce at each hour. So time for 1 hour, baste, 1 hour, baste, then final 30 minutes. Keep covered the whole time.
After 2 1/2 hours. Remove beef from the pan and place aside rest. Throw away the bay leaves and thyme.
Try to skim as much oil as possible from the top of the leftover sauce. Add Cornstarch and water mixture into the pan and bring to the boil, turn heat to a simmer and leave to thicken, Meanwhile, cook pasta to packet instructions.
Whilst the pasta cooks and sauce thickens, slice beef into thin slices.
Serve pasta into a bowl, place sliced beef in centre and top with the delicious sauce. Add a sprinkle of parmesan and fresh thyme leaves.
Calories: 1456kcal | Carbohydrates: 121g | Protein: 102g | Fat: 52g | Saturated Fat: 15g | Cholesterol: 213mg | Sodium: 24456mg | Potassium: 2068mg | Fiber: 6g | Sugar: 22g | Vitamin A: 7643IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 11mg