Paccheri al Guanciale di Manzo e Funghi Porcini (Beef Cheek & Porcini Mushroom Paccheri)

Paccheri al Guanciale di Manzo e Funghi Porcini (Beef Cheek & Porcini Mushroom Paccheri) ingredients

• 2 lbs beef cheeks
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 3 garlic cloves
• 2 tbsp tomato paste
• 1.5 cups red wine
• 3 cups beef broth
• 0.5 oz dried porcini mushrooms
• 2 fresh rosemary sprigs
• 1 bay leaf
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 lb paccheri pasta
• 0.25 cup Pecorino Romano cheese
• 2 tbsp fresh parsley

How to make Paccheri al Guanciale di Manzo e Funghi Porcini (Beef Cheek & Porcini Mushroom Paccheri)

1. Pat the trimmed beef cheeks dry with paper towels and season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef cheeks on all sides until deeply browned, about 3-4 minutes per side. Remove the seared beef from the pot and set aside.
3. Add the diced onion, carrots, and celery to the same pot, reducing heat to medium. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and start to caramelize.
4. Stir in the 3 minced garlic cloves and 2 tablespoons of tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
5. Deglaze the pot by pouring in 1.5 cups of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 5 minutes until the wine has reduced by half.
6. Return the seared beef cheeks to the pot. Add 3 cups of beef broth, the rehydrated and chopped porcini mushrooms along with their reserved liquid (strained), 2 sprigs of fresh rosemary, and 1 bay leaf. Ensure the beef is mostly submerged; add a little more broth if needed.
7. Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 300°F (150°C). Braise for 2.5 to 3 hours, or until the beef cheeks are fork-tender and easily shred apart.
8. Once the beef is tender, remove it from the oven. Carefully take out the beef cheeks, bay leaf, and rosemary sprigs. Shred the beef into large pieces using two forks. Skim any excess fat from the surface of the sauce if desired, then return the shredded beef to the pot and stir it into the sauce. Season with the remaining 0.5 teaspoon of salt and additional pepper to taste.
9. While the sauce simmers gently, bring a large pot of salted water to a rolling boil. Add 1 lb of paccheri pasta and cook according to package directions until al dente.
10. Drain the pasta and add it directly to the beef cheek sauce. Toss well to coat evenly. Serve immediately, garnished with a generous sprinkle of freshly grated Pecorino Romano cheese and chopped fresh parsley.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.