Strozzapreti Pasta Bolognese ___

Strozzapreti Pasta Bolognese


For the Pasta:

  • 2 tablespoons butter, divided
  • 2 pound chuck roast, cut into 2-inch cubes
  • 1 onion, halved and thinly sliced
  • 1 cup fruity red wine (ex. Chianti)
  • 10 ounces peeled tomatoes with juice
  • 0.33 cup brewed espresso
  • 1 pound Strozzapreti pasta


Preheat oven to 400ºF.

Melt 1 tbs butter in large oven-proof pot over medium high heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 minutes per batch.

Transfer beef to large bowl. Reduce heat to medium. Add remaining tablespoon butter to the pot and melt.

Add onions and cook until soft, stirring frequently, about 5 minutes.

Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso.

Bring to a boil, cover, and transfer to oven.

Braise beef until tender, about 2 hours. Using two forks, break beef apart into more manageable chunks.

Season to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until ‘al dente’, stirring occasionally.

Stir into beef mixture and serve.