Beef Bourguignon Inspired Pasta
Just saying Beef Bourguignon makes me feel fancy! But I’ll admit, the authentic French dish in it’s stew form just doesn’t do it for me somehow. I do however love the combination of flavors and have been eager to somehow morph it into a new dish of my own. Enter, SoGAL’s Beef Bourguignon inspired pasta! This rich and hearty, kinda slow cooked pasta sauce has all the “fanciness” of it’s authentic inspiration with savory satisfaction for a pasta lovin’ palette! The earthy and rich combination of the mushrooms and wine truly sets this pasta dish apart.
Here’s What You Need:
4 Beef Ribs that have a lot of meat on them (We save the ribs that are cut off of the Rib Roast and I love these for this type of sauce.)
4 cloves of garlic, chopped
1 small onion, diced
1 teaspoon of Kosher Salt
3 Tablespoons of Olive Oil/enough to coat the bottom of the pan
1 package of dried porcini mushrooms, diced (approximately 1.7 ounces)
warm water and wine to reconstitute your mushrooms
1 cup of the juice from the mushrooms
2 cup of red wine
4 cups of water, divided
1, 29 oz can of diced tomatoes
1 can of tomato puree
2 tablespoons of chopped parsley (fresh or dried)
1 teaspoon of black pepper
1/2 cup of Parmesan cheese
1/4 cup of heavy cream
Garnish: Parsley and grated cheese
1 pound of your favorite short pasta (rigate- with lines is a great choice!) Whole grain pasta is great with this hearty sauce as well.
Here’s What You Do:
Place your dried mushrooms in a bowl or measuring cup and completely cover them with warm water and a few splashes of red wine. Let them sit in the liquid for about 20 minutes.
In a large stock pot/ sauce pot: combine the olive oil, onion, garlic and cook for a few minutes on medium until translucent stirring so the they don’t stick and burn. Add Your beef ribs and sprinkle them with the Kosher salt. Allow them to sear on each side. It’s OK if they stick and brown, this will help to create a rich stock. Then add 4 cups of water and stir to pull up the beef and juices from the pan. Reduce to low and add the red wine, tomatoes, parsley, tomato puree, and black pepper, mushrooms and 1 cup of the juice from the mushrooms. (You can store the rest in the fridge for about a week or longer in the freezer for use in other stocks at a later date.) Reduce the heat and simmer for about 90 minutes. You want the sauce to thicken. It can be slow cooked longer and do not be alarmed if it thicken greatly as we will add a bit of pasta water.
Prepare your pasta according to the directions on the package. A Rigate pasta with lines will hold this sauce nicely. Add salt to your boiling water and once you add the pasta to the water you will want to add the heavy cream and grated parmesan to the sauce, stirring to blend.
Once the pasta is done, reserve one cup of the pasta water. Pull the ribs out of your pot and add the pasta to the pot of sauce. Add the pasta water and stir. Allow the two to blend together for a few minutes until serving. This will marry the flavors.
Serve with the ribs on top and garnish with your choice of parsley and or grated cheese. Bon Appepetit and Mangia!