I was watching the Food network one day months ago and saw Jamie Oliver slow cook beef in a tomato sauce to serve on pasta. After I saw that episode I really wanted to create a similar version of that rustic pasta dish. The beef being slow cooked just melts in your mouth, there is really nothing like it. Here is my version of the melt in your mouth tomato sauce.
- 2 tbsp olive oil
- 1 lb stewed beef chuck
- 1 small onion, chopped
- 4 garlic cloves, minced
- coarse salt
- freshly cracked black pepper
- 1/2 tsp dried thyme
- 1 can (28 oz.) of whole tomatoes, in their juices
- 1 bay leaf
- 1/2 cup red wine or beef stock (add a 1/4 cup more if you like)
- handful of fresh basil, chopped
- 1/2 lb fettucine
- freshly grated Parmesan cheese
1. Heat oil in a large deep shallow pan, on medium high heat, and sear all sides of the stewed beef chuck. Place the beef on a plate for now. Saute the onion and garlic, seasoning with salt, pepper, and dried thyme for 3 minutes. Pour in the can of whole tomatoes, breaking up the tomatoes with your wooden spoon. Make sure to scrap up all of the brown bits from the pan.
2. Add the seared beef back into the pan, add in the bay leaf and red wine; and once it comes up to a bubble, turn the heat down to a gentle simmer. Place the lid on the pan and cook for a good hour, stirring a few times while cooking. Season with salt and pepper.
3. Put on a large pot of boiling water, salt the water and cook the fettucine as per package instructions. Take the pan with the tomato sauce off of the heat, and place the cooked meat on a cutting board. Take two forks and start to shred the meat, the beef should be extremely tender at this point. Place the shredded meat back into the sauce and gently cook for another 2 minutes for the sauce to come together, then take out the bay leaf. Once the fettucine has cooked, place the cooked pasta into the sauce and toss it altogether using tongs. Serve immediately with a sprinkling of fresh basil and Parmesan cheese.a>