Red Wine Braised Beef with Sardinian Gnocchetti (Stracotto di Manzo al Vino Rosso con Malloreddus)

Red Wine Braised Beef with Sardinian Gnocchetti (Stracotto di Manzo al Vino Rosso con Malloreddus) ingredients

• 3 lbs Beef chuck roast
• 3 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrots
• 2 medium Celery stalks
• 4 cloves Garlic
• 1.5 cups Dry red wine (Aglianico, Chianti, or Cabernet Sauvignon)
• 14.5 oz can Crushed tomatoes, San Marzano
• 3 cups Beef broth, low sodium
• 2 Bay leaves
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 2 tsp Salt
• 1 tsp Black pepper
• 1 lb Malloreddus (Sardinian gnocchetti)
• 1 tbsp Salt
• Parmesan cheese, grated
• 2 tbsp Fresh parsley, chopped

How to make Red Wine Braised Beef with Sardinian Gnocchetti (Stracotto di Manzo al Vino Rosso con Malloreddus)

1. Pat the 3 lbs of beef chuck roast chunks very dry with paper towels; this helps create a better sear. Season generously all over with 2 teaspoons of salt and 1 teaspoon of black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot with a tight-fitting lid over medium-high heat until shimmering. Sear the beef in batches, without overcrowding the pot, for 3-4 minutes per side until deeply browned on all surfaces. Remove the seared beef and set aside.
3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the finely diced large yellow onion, 2 medium finely diced carrots, and 2 medium finely diced celery stalks (the "soffritto"). Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly browned, scraping up any browned bits from the bottom of the pot.
4. Add the 4 minced garlic cloves to the pot and cook for 1 minute until fragrant. Pour in 1.5 cups of dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful browned bits. Let the wine simmer and reduce by about half, which should take 5-7 minutes.
5. Stir in the 14.5 oz can of crushed San Marzano tomatoes, 3 cups of low-sodium beef broth, 2 bay leaves, 2 sprigs of fresh rosemary, and 4 sprigs of fresh thyme. Bring the sauce to a gentle simmer.
6. Return the seared beef chunks and any accumulated juices to the pot. The beef should be mostly submerged in the liquid; if not, add a little more beef broth or water. Cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily shredded with a fork.
7. Once the beef is tender, remove the pot from the oven. Carefully remove and discard the bay leaves, rosemary sprigs, and thyme sprigs. Transfer the beef chunks to a cutting board and shred them using two forks. Return the shredded beef to the sauce in the pot, stirring well to combine. Taste the sauce and adjust seasoning if necessary.
8. While the sauce is resting, bring a large pot of heavily salted water (1 tablespoon salt) to a rolling boil over high heat. Add the 1 lb of Malloreddus pasta and cook according to package directions until al dente, typically 10-12 minutes. Reserve 1 cup of the starchy pasta water before draining.
9. Drain the Malloreddus and add it directly to the pot with the braised beef sauce. Toss vigorously to coat the pasta evenly, adding a splash of the reserved pasta water if the sauce is too thick to achieve a desirable consistency.
10. Serve the Stracotto and Malloreddus immediately in deep bowls, garnished generously with grated Parmesan cheese and a sprinkle of fresh chopped 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.