Top | Main Dishes
Sugo di Carne
(recipe, Carrie Floyd)
This dish is so popular at Portland's Caffe Mingo that the recipe is printed out on small cards at the restaurant, anticipating requests. It's a wonderful thing to make on the weekend when you're around the house and then reheat during the week for dinner.
- 2 to 3 Tbsp. olive oil
- 2 lb. beef bottom round
- Salt and pepper
- 2 medium red onions, chopped
- 1 can (28 ounces) whole peeled tomatoes, chopped
- 1 bottle (3 cups) red wine
- 6 oz. brewed espresso
- 1 can (6 ounces) tomato paste
- 1½ lb. penne pasta
- Parmesan cheese
- In a large, heavy-bottomed, ovenproof pot, heat the olive oil. Season the beef with salt and pepper, transfer it to the pot, and cook over medium-high heat until browned on both sides.
- Add the red onions and cook 8 to 10 minutes or until softened. Add the remaining ingredients (except the pasta and Parmesan), cover, and cook in a 375-degree oven for 3 to 4 hours, checking the meat after 2 hours and replenishing the liquid if necessary (use water or broth). Continue cooking, covered, until the meat is fork-tender.
- Remove the beef from the pan. When cool enough to handle, shred the meat and return to the sauce to reheat. Season to taste with salt and pepper.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and toss with the meat sauce. Serve warm with freshly grated Parmesan cheese.