TUSCAN SLOW-COOKED SHIN OF BEEF WITH CHIANTI RECIPE ...
Italian cuisine never goes out of fashion. This recipe for Tuscan slow-cooked shin of beef with chianti is a brilliant example of how to do things simply but perfectly. This is a great one to make when you need to feed a crowd.
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 5 hours
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Season the meat, then brown all over in a large casserole with a little olive oil. Take out then cook the onions, celery, carrot and garlic until softened, adding a little more oil if you need to. Pour in the wine, bubble up, then stir in the tomato purée, bay leaves and the beef stock. Add the beef back to the pan and bring to a simmer.
- Cover with a lid and put in the oven. Cook for 4 hours until the meat starts to fall apart. Pull the meat into chunks and stir through the sauce.
Nutrition Facts : Calories 335 calories, FatContent 12 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 3 grams fibre, ProteinContent 24 grams protein, SodiumContent 0 milligram of sodium
BEST LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 50 minutes
Prep Time 60 minutes
Cook Time 50 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining 1/4 cup parsley and 1/4 teaspoon salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 1013mg sodium, CarbohydrateContent 35g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 35g protein.
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Total Time 2 hours 30 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 516 calories per serving
- Place the porcini in a small bowl and cover with boiling water.
- Peel the onions, 2 cloves of garlic and the carrots, trim the celery and pick the rosemary leaves, then roughly chop.
- Place a large casserole pan on a medium-low heat with 1 tablespoon of oil. Add the chopped vegetables, chilli flakes and bay, and cook for 15 minutes, or until golden and soft, stirring regularly.
- Remove the porcini from their soaking juices, finely chop and add to the pan. Strain in the porcini soaking liquor. Add the wine, then turn up the heat and let it bubble away for a minute or two.
- Add the lentils (juice and all) and tomatoes, along with 1 tin's worth of cold water. Bring to the boil, then reduce the heat to low and simmer for 1 hour or until thick and delicious.
- To make the pasta, pile the flour into a large bowl, make a well in the middle and gradually add 200ml of tepid water, mixing with a fork. When it becomes too hard to mix, get in there with your hands and bring it together into a ball of dough. Knead on a flour-dusted surface for 5 minutes or until smooth, then cover with clingfilm and leave to rest until you’re ready to roll it out.
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- Meanwhile, place a large non-stick frying pan on a high heat. Tear in the mushrooms and dry-fry for 3 to 5 minutes, or until charred and nutty. Peel and finely slice the remaining garlic.
- Add 1 tablespoon of olive oil to the mushroom pan, followed by the garlic. Strip in the thyme leaves and cook for a further 2 minutes, them remove from the heat.
- Place a third of the cooked mushrooms into a liquidiser with the white sauce and blitz until smooth. Have a taste and season to perfection.
- Cut your pasta dough into 6 pieces. One at a time, flatten each piece of dough by hand and roll it out to 2mm thick using a pasta machine (or a rolling pin), keeping the pieces long. Place on a flour-dusted surface.
- Preheat the oven to 180°C/350°F/gas 4.
- Whiz the sourdough in a food processor to coarse breadcrumbs.
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- Line the base with pasta sheets until completely covered, leaving an overhang around the edge of the pan. Trim the remaining pasta sheets for your layers.
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- Bake in the bottom of the oven for 50 minute to 1 hour until golden and bubbling. Leave to stand for 15 to 20 minutes, then tuck in! Delicious served with a simple salad.
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Reviews 4.6
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Category main-dish
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- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
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Reviews 4.6
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Category main-dish
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