Fettuccine with Italian Pot Roast

Stracotto con fettuccine

This dish is a traditional Sunday roast, Italian style – Pop the roast into large saucepan with braising liquid then after about 4 hours, serve the sauce with pasta followed by the roast with a salad or vegetables. 2 courses in one pot!

Recipe

Serves 6

Ingredients

Olive oil

Salt and pepper

1.5kg of chuck steak (ask your butcher to get you a piece that is trimmed, rolled and tied with string)

1 onion

2 carrots

3 celery sticks

2 tablespoons dried porcini mushrooms, hydrated in a cup of boiling water

500mL of red wine

500mL of good quality beef stock

750g bottle of tomato passata

1 tablespoon of tomato paste

2 bay leaves

2 sprigs of rosemary

Method

1. Heat a large pot / dutch oven with some olive oil, and season the chuck steak with salt and pepper

2. Brown the steak on all sides and set aside

3. Chop the onion, carrots and celery into roughly 2x2cm pieces

4. Heat a little more olive oil in the same pot and cook the vegetables for 10 minutes

5. Add the drained porcini mushrooms

6. Pour in the wine and let it boil off the alcohol for 5 minutes

7. Add the stock, passata, tomato paste, bay leaves and rosemary and bring to the boil

8. Put the chuck steak back in and let it simmer gently for about 4- 5 hours

9. By this time the meat should be lovely and soft – take it out of the pot along with the whole bay leaves and sprigs of rosemary

10. Now boil the pasta according to packet instructions. Drain and save a cup of pasta water for later use

11. Add pasta to the remaining sauce and only add the extra waterfor thickening if needed

12. Serve the fetuccine with the sauce as a first course, slice up the roast and serve with a salad or vegetables for the second course

13. Very very efficient and super tasty!