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Recipe for family meals :

Pasta al Brunellesci with Red Wine Beef Sauce

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"A Tuscan recipe from "The Capagna Table". I have made it and it is very tasty, on the peppery side ".


2 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 tomatoes
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

  • Place 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).
  • In 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.
  • Reserve 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.

(I put some shaved Parmesan Cheese over the top before serving - strictly up to your own taste).

Serves 6

Shirley Cline