Description
Spaghetti with Slow-Braised Beef
Ingredients:
400g spaghetti
300g slow-cooked beef
2 cups tomato puree
1 celery stick, diced
3 garlic cloves
Olive oil
Instructions:
Cook Spaghetti: Boil until al dente, then set aside.
Sauté Vegetables: Fry celery and garlic in olive oil.
Braise Beef: Combine with tomato puree and beef, simmer until tender.
Serve: Toss spaghetti in sauce, garnish with parsley.
Idea: Sprinkle with red pepper flakes for extra zest!
#BraisedBeefSpaghetti
Step-by-Step Guide
Follow these detailed steps for a perfect, restaurant-quality dish. First, season your beef chunks generously with salt and pepper. In a large, heavy-bottomed pot, heat two tablespoons of olive oil over medium-high heat. Sear the beef on all sides until deeply browned, then remove and set aside. In the same pot, add the diced celery and minced garlic, sautéing for 3-4 minutes until fragrant and softened. Pour in the tomato puree, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, ensuring it’s submerged in the sauce. Cover and simmer on low heat for a minimum of 2 hours, or until the beef is fork-tender and easily shreds. While the sauce finishes, cook your spaghetti in a large pot of salted boiling water until al dente, then drain, reserving a cup of the pasta water.
Serving Suggestions
This rich pasta dish pairs beautifully with a simple side salad dressed in a light vinaigrette to cut through the richness. For a complete Italian meal, start with an antipasto platter of cured meats and olives. When serving, twirl the sauced spaghetti into warm, shallow bowls. Top with extra shredded braised beef and a final drizzle of high-quality extra virgin olive oil. Garnish with fresh parsley and grated Parmigiano-Reggiano cheese. A crusty loaf of garlic bread is essential for soaking up every last bit of the delicious sauce.
How-to Summary
To summarize, the key to this recipe is patience. Brown the beef well for foundational flavor, then let it braise low and slow in the tomato sauce until completely tender. Cook the pasta separately to al dente and combine it with the finished sauce, using a splash of pasta water to help the sauce cling to the spaghetti. Finish with fresh herbs and cheese.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, chuck roast or brisket are excellent, affordable choices for braising as they become tender and flavorful with long cooking.
Can I make this sauce in advance?
Absolutely. The sauce tastes even better the next day. Prepare it fully, cool, and refrigerate for up to 3 days. Reheat gently before serving with freshly cooked pasta.
What if my sauce is too thick?
Thin it out with a little of the reserved starchy pasta water, which will also help the sauce emulsify and stick to the noodles.
Can I cook this in a slow cooker?
Definitely. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
What’s a good substitute for fresh celery?
If you don’t have celery, a diced carrot or fennel bulb can provide a similar subtle sweetness and texture to the sauce base.
Common Mistakes to Avoid
- Skipping the Beef Sear: Searing creates a flavorful crust (the Maillard reaction) that forms the depth of your sauce. Don’t rush this step.
- Overcooking the Pasta: Cook spaghetti only to al dente. It will continue to cook slightly when tossed with the hot sauce.
- Not Reserving Pasta Water: The starchy water is a crucial tool for adjusting sauce consistency and helping it adhere to the pasta.
- Simmering at Too High a Heat: A gentle simmer is key for braising. A rapid boil will make the beef tough and can scorch the sauce.
Conclusion
This Spaghetti with Slow-Braised Beef transforms simple ingredients into a deeply satisfying and impressive meal. The magic lies in the slow-cooking process, which melds the flavors and tenderizes the beef to perfection. By following the detailed guide and avoiding common pitfalls, you can consistently create a hearty, restaurant-worthy pasta dish that is sure to become a family favorite. Remember to garnish with red pepper flakes for that signature zest!
