Pici con Stracotto di Manzo by @federicofusca

2h30
Medium

4 servings

🥩

1 kg

Beef Chuck

🥬

2 stalks

Celery

🥕

200 g

Carrot

🧅

150 g

Onion

🍷

750 ml

Red Wine

🍅

60 g

Tomato Paste

🍝

350 g

Pici Pasta

🧂

6 g

Salt

🌶️

1 g

Pepper

🫒

30 ml

Extra Virgin Olive Oil

Preparation Steps

  1. Step 1/15

    Cut the 1 kg beef chuck roast into large bite-size chunks, trimming only excessive surface fat.

    beef chuck roast
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Finely dice the 2 celery stalks, 2 carrots, and 1 onion to make a soffritto base.

    celery stalk
    carrot
    onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Heat 2 tbsp extra-virgin olive oil in a large heavy pot over medium-high heat.

    extra-virgin olive oil
    🥄measuring spoon
    🥄wooden spoon

  4. Step 4/15

    Add the beef chunks in batches and brown them deeply on all sides, about 8 to 10 min total.

    beef chuck roast
    🗜️tongs

  5. Step 5/15

    Transfer the browned beef to a plate, leaving the browned juices and oil in the pot.

    beef chuck roast
    🗜️tongs

  6. Step 6/15

    Add the diced celery, carrot, and onion to the pot and cook over medium heat until softened and lightly browned, about 10 min.

    celery stalk
    carrot
    onion
    🥄wooden spoon

  7. Step 7/15

    Pour in the 750 ml red wine and scrape the browned bits from the bottom of the pot.

    red wine
    🥄wooden spoon

  8. Step 8/15

    Return the browned beef to the wine sauce and stir in the 60 g tomato paste.

    beef chuck roast
    tomato paste
    🥄wooden spoon
    🗜️tongs

  9. Step 9/15

    Season the braise with 1 tsp salt and 1/2 tsp black pepper.

    salt
    black pepper
    🥄measuring spoon

  10. Step 10/15

    Cover the pot and simmer the beef over very low heat until fork-tender, about 120 min.

    beef chuck roast
    red wine
    tomato paste

  11. Step 11/15

    Lift out the tender beef and shred it into coarse strands using two forks or clean tongs.

    beef chuck roast
    🗜️tongs

  12. Step 12/15

    Return the shredded beef to the sauce and stir until the meat is evenly coated.

    beef chuck roast
    🥄wooden spoon

  13. Step 13/15

    Bring a separate large pot of salted water to a boil and cook 350 g pici pasta until al dente, about 8 to 10 min.

    pici pasta
    salt
    🥄wooden spoon
    🫗colander

  14. Step 14/15

    Drain the pici pasta, reserving a small amount of pasta water if needed.

    pici pasta
    🫗colander

  15. Step 15/15

    Toss the drained pici pasta with the beef stracotto sauce until glossy and well coated.

    pici pasta
    beef chuck roast
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Beverages, Alcohol, Condiments, Pasta, Grains, Seasonings, Oils

Ingredients

Beef chuck, Celery, Carrot, Onion, Red wine, Tomato paste, Pici pasta, Salt, Pepper, Extra virgin olive oil

Allergens

Sulfites, Gluten, Wheat

Dietetics

Dietary regimen

High protein, Dairy free

Calories

790 kcal

Macro nutrients

Protein: 55g, Carbohydrates: 79g, Fat: 22g, Fiber: 6g, Sugars: 9g, Saturated fat: 7g

Nutritional Information

Minerals

Sodium: 730mg, Iron: 6.8mg, Potassium: 1040mg, Calcium: 75mg

Vitamins

Vitamin A: 560mcg, Vitamin C: 8mg, Vitamin B12: 3.1mcg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 10 minutes

Overall

2 hours 30 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, tongs, slotted spoon, colander, measuring spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Dinner, Sunday lunch, Family meal, Cold weather meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan

Geographic

Italy, Tuscany

Various

Aspect

Texture

Tender, Silky, Saucy, Chewy

Flavors

Rich, Savory, Wine-forward, Meaty, Tomatoey, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked beef pasta out longer than 2 hours.,Keep away from heat and direct sunlight.), fridge : 3 days (Cool quickly before refrigerating.,Store in an airtight container at or below 4°C / 40°F.,Reheat until piping hot before serving.), freezer : 90 days (Freeze the beef sauce separately from freshly cooked pasta for best texture.,Use a freezer-safe airtight container.,Thaw in the refrigerator before reheating.)