Red Wine Braised Beef with Ohio City Pasta

Ingredients:

• 1 lb Ohio City Pasta

• 1 ½ lbs stew meat

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 tbsp tomato paste

• 1 ½ cups red wine (e.g., Cabernet Sauvignon or Merlot)

• 1 cup beef broth

• 1 bay leaf

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt and pepper, to taste

• Freshly grated Parmesan cheese

• Fresh parsley, chopped, for garnish

Instructions

1. 1. Sear the Beef: Season beef cubes with salt and pepper. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

   2. Sauté Vegetables: In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until fragrant.

   3. Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until slightly reduced.

   4. Simmer the Beef: Return the beef to the pot. Add beef broth, bay leaf, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 1 ½ to 2 hours, or until the beef is tender and the sauce has thickened.

   5. Cook the Pasta: Bring a large pot of salted water to a boil. Cook OCP pasta for 3-4 minutes or until al dente. Drain and reserve ½ cup of the pasta water.

   6. Combine: Add the drained pasta to the beef sauce, tossing gently to coat. If the sauce is too thick, stir in a little reserved pasta water.

   7. Serve: Plate the pasta and beef, and top with freshly grated Parmesan and chopped parsley.

   Enjoy this rich, comforting dish with a glass of red wine!

Original recipe from Ohio City Pasta