Recipe for four:
2 c leftover cooked beef, cubed or ground
1 c carrots chopped
1 c celery chopped
2 c onion chopped
2 t garlic finely chopped
1 c red wine
3 c beef stock
1 t fresh rosemary finely chopped
2 T butter
2 T olive oil
1 T tomato paste
1 three finger pinch both salt and pepper
1 packet dried saffron fettuccine by Rustichella d' Abruzzo available at Gourmet Galley
In a large saucepan over medium high heat, add the oil and butter. When the butter has melted and is hot, add the onion, celery, carrot and garlic and cook until soft. Then add the wine and reduce by half, then add the beef, rosemary, salt, pepper and stock, then bring it up to a boil. Then lower the heat to low and put a lid on the pan and allow to cook for about an hour, adding more stock if necessary.
About 15 minutes before it's done start heating the pasta water. Remember, pasta needs lots of water and lots of room, so use a big pot, and remember to salt the water.
Serve on warm plates.
Bon Appetit! Chef Hobbes
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