Porcini Crusted Braised Beef Rigatoni | Dads That Cook
By Jason Glover
AuthorJason GloverDelectable, porcini crusted chuck roast, slow braised in a homemade roasted marinara sauce and served with rigatoni. The perfect Sunday dinner, if you ask me!
Preheat oven to 450°F.
Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
Roast for 30-40 minutes.
Remove from the oven and transfer everything to a large bowl.
Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
Use a spice grinder to grind the dried mushrooms into a powder.
Season the chuck roast with salt and pepper then coat with the porcini mushroom powder.
Heat the olive oil in a large, oven safe pot or Dutch oven over medium heat.
Brown each side of the roast then remove from the pot and set aside.
Reduce heat to medium-low and add the garlic. Sauté for about 1 minute (careful not to burn).
Stir in the tomato paste then carefully stir in the bourbon (watch out for the flame).
Deglaze with the red wine, making sure to scrape up any browned bits on the bottom of the pan.
Stir in the roasted marinara sauce and bring to a simmer.
Add the roast back to the pot, cover, and transfer to the oven for 3 1/2 - 4 hours, until fall apart tender. (You may need to skim off any excess fat before serving.)
To serve, break the beef apart in the pot and combine with cooked rigatoni. Sprinkle with grated Parmesan or pecorino. (This dish actually tastes better on day two if there is any left!)
Ingredients
Directions
Preheat oven to 450°F.
Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
Roast for 30-40 minutes.
Remove from the oven and transfer everything to a large bowl.
Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
Use a spice grinder to grind the dried mushrooms into a powder.
Season the chuck roast with salt and pepper then coat with the porcini mushroom powder.
Heat the olive oil in a large, oven safe pot or Dutch oven over medium heat.
Brown each side of the roast then remove from the pot and set aside.
Reduce heat to medium-low and add the garlic. Sauté for about 1 minute (careful not to burn).
Stir in the tomato paste then carefully stir in the bourbon (watch out for the flame).
Deglaze with the red wine, making sure to scrape up any browned bits on the bottom of the pan.
Stir in the roasted marinara sauce and bring to a simmer.
Add the roast back to the pot, cover, and transfer to the oven for 3 1/2 - 4 hours, until fall apart tender. (You may need to skim off any excess fat before serving.)
To serve, break the beef apart in the pot and combine with cooked rigatoni. Sprinkle with grated Parmesan or pecorino. (This dish actually tastes better on day two if there is any left!)
