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Contemporary Pasta with Beef and Porcini Mushroom Ragù (Tajarin al Ragù di Manzo en Funghi Porcini) – Stefan’s Gourmand Weblog

For Easter dinner I wished to get pleasure from a pleasant bottle of Barolo from the 2006 classic, that I had acquired on the vineyard in 2010 and had been getting old in my wine fridge ever since. It was straightforward to pick out a secondo piatto to have with it: Brasato al Barolo. Because it was simply the three of us, I assumed it could be finest to arrange a primo that will pair effectively with the Barolo, so we may benefit from the bottle over two programs. To remain inside the area of the wine, agnolotti or tajarin had been the apparent selections. I made a decision to make a ragù with stracotto di manzo (beef stewed so lengthy that it could possibly simply be shredded) and dried porcini mushrooms. The meat to mellow the tannins within the Barolo, and the porcini to pair with the earthiness of the aged wine. I didn’t use tomatoes, as I assumed a ragù in bianco would work higher with the wine. I had some beef that had already been cooked sous vide for 48 hours at 68C/155F in my freezer, so I may put together this comparatively shortly. This isn’t a basic Italian dish, however it’s definitely Italian. The ragù had an awesome steadiness between the meat and the mushrooms, and was an awesome pairing for the wine. Kees and my father raved about it. This was definitely an expertise to be repeated! Here’s what I did.


For 3-4 servings

  • 150 grams (.33 lb) stewing beef (in my case already cooked sous vide 48 hours at 68C/155F)
  • 50 grams (2 oz) pancetta, diced
  • 30 grams (1 oz) dried porcini mushrooms
  • 250 ml (1 cup) crimson wine
  • 375 ml (1 1/2 cups) beef inventory
  • 1 Tbsp minced contemporary rosemary
  • 1 Tbsp minced contemporary thyme
  • 1 small onion, minced
  • 1 small carrot, minced
  • 1/2 stick celery, minced
  • 1 garlic clove, minced
  • olive oil
  • salt and freshly floor black pepper
  • freshly grated parmigiano reggiano cheese

For the tajarin

  • 3 eggs
  • 150 grams (1 cup) semola di grano duro rimacinato
  • 150 grams (1 cup) Italian 00 flour


Make contemporary pasta dough utilizing my directions. Wrap the dough in cling movie, and permit it to relaxation within the fridge for at the least an hour.

When you had already cooked the meat sous vide like I had, take it out of the bag, reserve the juices, pat the meat dry with paper towels, and brown it on all sides in olive oil over medium-high warmth.

If you’re ranging from uncooked beef: season it with salt, brown it on all sides in olive oil over medium-high warmth in a pot during which it matches snugly, then add the meat inventory, carry to a boil, cowl, and permit to simmer till the meat is so tender it falls aside, about 4 hours, turning the meat often. This can take much less time, however is extra work than doing it sous vide.

Slice the meat thickly towards the grain, then shred it with two forks, and reserve.

Soak the dried porcini mushrooms in 250 ml (1 cup) boiling water for about quarter-hour. Then drain the mushrooms, reserving the soaking liquid. Rinse the mushrooms once more to take away any sand. Then pat them dry with paper towels and mince them. Filter the soaking liquid utilizing a sieve lined with kitchen paper.

Make the ragù in the identical pan during which you browned the sous vide beef with out cleansing it, or begin with a clear frying pan should you cooked the meat from uncooked. Warmth some olive oil and add the minced onion, carrot, celery, and pancetta.

Stir over medium warmth till the greens are beginning to get some coloration.

Add the minced reconstituted porcini mushrooms, garlic, thyme, and rosemary. Add some extra olive oil if it seems too dry.

Stir for an additional minute.

Deglaze with 250 ml crimson wine.

Deliver to a boil, scrape with a picket spatula to launch any taste caught to the pan, and simmer over medium warmth till the wine has been lowered by half.

Add the porcini soaking liquid…

…and the meat inventory, or the gravy from braising the meat.

Season with freshly floor black pepper. Deliver to a boil, then cut back the warmth to a simmer. Simmer, uncovered…

…till the ragù has the suitable thickness. It ought to nonetheless be bit soupy, as the skinny pasta will take up a whole lot of liquid.

Roll out the pasta dough utilizing the pasta attachment for a stand mixer or a pasta maker (or a rolling pin), and lower it into slender ribbons to make tajarin. Be certain that the sheets of pasta are dusted effectively with flour earlier than you chop them, to stop them from sticking collectively.

Deliver a big pot of water to a boil.

Add the reserved shredded beef to the ragù…

…and stir to include, then flip off the warmth. Style and modify the seasoning with salt and freshly floor black pepper.

When the water boils, add salt and the tajarin. Cook dinner for 1 minute solely, then drain the pasta, reserving among the cooking water…

…then add the pasta to the ragù, along with 30 grams of freshly grated parmigiano reggiano.

Stir to combine. Add among the reserved pasta cooking water if it seems too dry.

Serve without delay on preheated plates, sprinkled with some extra freshly grated parmigiano, and drizzled with some top quality additional virgin olive oil.

Wine pairing

That is nice with Barolo or different Nebbiolo from Piemonte, comparable to Langhe Nebbiolo, Barbaresco, Roero, or Ghemme.

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