for family meals :
al Brunellesci with Red Wine Beef Sauce
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
had this to say:
Tuscan recipe from "The Capagna Table". I have
made it and it is very tasty, on the peppery
lbs. top round of beef or beef stew meat, cut
into 1" cubes
1 bottle (750 ml) dry, full bodies red wine
2 Tblsp. coarsely ground black pepper
1 Tblsp. plus 1 tsp. salt
1/2 cup milled or crushed canned Italian plum
2 Tblsp. chopped fresh rosemary leaves
2 bay leaves
2 cloves garlic, smashed and peeled
1 red onion, minced
1 lb. penne pasta
3 Tblsp. freshly chopped Italian parsley
the meat in a heavy pot (Dutch oven) and our
the wine over it. The wine should cover the
meat by at least 2 inches. If it doesn't add
more wine or water. Add the pepper, 1 tsp.
salt, tomatoes, rosemary, bay leaves, garlic
and onion. Cover and bring to a boil. Turn
heat down to a simmer and simmer gently, partly
covered about 2 hours until the meat is very
tender and the sauce is thick enough to coat
a spoon. (I break the meat up with a fork).
a large covered pot, heat water for the pasta
with some salt. Bring to a boil and add the
pasta, stir well. Cover until it returns to
a boil again and cook until al dente.
1/2 cup of the cooking water. Drain the pasta
and add it to the sauce, mixing well. Add
a few tablespoons of the cooking water if
needed to coat the pasta evenly. Cover and
cook 1 minute. Taste for salt. Remove the
bay leaves and serve immediately.
put some shaved Parmesan Cheese over the top
before serving - strictly up to your own taste).