Chianti Beef with Pasta
When we were in Lucca, Italy, we visited this amazing restaurant, Osteria Cantine Bernardini that has been around since 1586! Gary had a pasta with wild boar (cinghiale). It was truly out of this world. Since back in the United States, wild boar is a bit difficult to find so we changed it up and came up with this version. Of course, the meat and Chianti are the stars of this dish. Your choice of Chianti Classico wine should be a deep robust one preferably from the Chianti region of Italy. You’ll taste the difference. Hope you enjoy, please let us know if you try it!!
- 2.5 lb. Chuck roast
- 1 medium onion, sliced or chopped
- 4-6 cloves of garlic, chopped
- 1/2 bottle of 750 ml Chianti Classico wine
- Drizzle of olive oil
- Salt and pepper
- 1 – 14.5 oz. can of diced tomatoes (optional but good) (We did not add in this batch and really missed the flavor!)
- Wide noodle pasta of your choice. In Italy, they use Pappardelle
- Serve with grated Pecorino-Romano
- Trim off some of the fat of the roast. You do need some for flavor but you can trim a bit, then season with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Sear meat in olive oil on all sides until brown.
- Reduce heat to simmer and add wine, onion and garlic.
- * If adding the canned tomatoes, add the last hour of cooking.
- Cover for about 2.5 hours (depending on the thickness of the roast) until meat is tender and falls apart when poked with a fork.
- Take roast out of pot and shred meat on a cutting board and add back into pot.
- Cook pasta according to package directions.
- Serve together and dust with cheese. Don’t forget to drink the rest of the Chianti with dinner!!