Braised Italian Beef and Pasta

By charlotteh371

Ingredients

• 1/4 cup olive oil
• 1 lb boneless beef shank
• 1 lb boneless beef chuck
• 1 lb lean ground beef
• 2 onions, finely chopped
• 4 carrots, finely chopped
• 4 celery stalks, finely chopped
• 4 big pinches Kosher/sea salt
• lots of fresh ground black pepper
• 2 tbs dried oregano
• 2 tbs dried basil
• 2 tsp crushed red pepper flakes
• 12 cloves garlic, minced
• 5 oz tomato paste
• 28 oz canned tomato sauce
• 28 oz canned diced tomatoes
• 1 bottle red wine
• 1 tbs balsamic vinegar
• 2 bay leaves
• 2 lb pasta (preferably wholel grain or brown rice pasta. any tube shape)
• 2 cups fresh grated parmesan cheese
• 1 cup fresh basil chopped

Preparation

Step 1

heat a large soup pot over medium high heat, when hot add oil, swirl to coat. Add the beef, brown well. Add the veges and dried herbs and garlic, cook until golden brown. Stir in the tomatoes, red wine, vinegar, and bay leaves, cook and simmer on low for 6-12 hours. Just before serving cook the pasta, drain 5 mins before al dente. Pour the pasta into the beef and tomato sauce, stir and cover, cook approx 8 mins until perfectly al dente. Stir in half the parmesan cheese. Pour into a large serving platter and garnish with additional parmesan cheese and fresh basil.