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Braised Beef Bolognese
Plato principal

Braised Beef Bolognese

3 h 45 minPara 8Nutri-Score C€€
de @cookingwithdean1 importación0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • chuck roast (whole, patted dry)Carne1,5 kg
  • salt (for seasoning the beef and the sofrito)Especias12 g
  • black pepper (freshly ground)Especias4 g
  • olive oil (for searing)Despensa30 ml
  • carrots (finely diced)Frutas y verduras2 piezas
  • onion (finely diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras4 piezas
  • celery (finely diced)Frutas y verduras2 piezas
  • tomato paste (2 tablespoons)Despensa30 g
  • red wine (dry)Bebidas480 ml
  • fresh rosemary (chopped)Frutas y verduras4 g
  • fresh thyme (chopped)Frutas y verduras4 g
  • beef stock (3 cups)Despensa720 ml
  • crushed tomatoes (3 cans)Despensa1,2 kg
  • heavy creamLácteos120 ml
  • pecorino Romano cheese (finely grated)Lácteos60 g
  • pasta (for serving)Cereales500 g

por ración

Nutrición

664kcal

Carbohidratos
60 g
Proteínas
41 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cocotte
  • Horno
  • Olla
  • Pinzas de cocina

paso a paso

Preparación

  1. Season and sear the chuck roast

    • Season the chuck roast generously with salt and pepper on both sides.
    • Heat oil in a pan and sear the beef on both sides and the edges until deeply browned.
    • Transfer the roast to a large Dutch oven.
    Paso 1

  2. Make the sofrito

    • In the same pan, add the carrots, onion, garlic and celery.
    • Season with salt and pepper and stir well, scraping up the browned bits from the pan.
    Paso 2

  3. Add tomato paste and deglaze

    • Stir in the tomato paste and mix well.
    • Deglaze the pan with the red wine, scraping the bottom.
    • Pour everything into the Dutch oven with the beef.
    Paso 3

  4. Add aromatics and braise

    • Add the chopped rosemary, thyme, beef stock and crushed tomatoes to the pot.
    • Top the beef with a little more rosemary and thyme.
    • Cover and cook in the oven at 325 °F (165 °C).
    Paso 4

  5. Shred the beef

    • Remove the pot from the oven and shred the beef directly in the sauce.
    Paso 5

  6. Finish the sauce

    • Stir the heavy cream and grated pecorino Romano into the shredded beef.
    • Finish with a little more grated pecorino Romano.
    Paso 6

  7. Cook the pasta and serve

    • Cook the pasta in salted boiling water until al dente.
    • Drain and serve the braised beef bolognese over the pasta.
    Paso 7
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