Corsican Beef and Pasta
Total time: 3 hours 15 minutes prep time
This is one of those long-cooking dishes that I love doing during the winter. It's not quite a stew and not quite a pasta. If possible, get 1 or 2 thick slices of dry-cured ham, like Prosciutto, from the meat counter.
- 24oz (720gr) beef, suitable for braising or stewing
- 6oz (180gr) dry-cured ham, such as Prosciutto, Serrano
- 1 medium onion
- 4oz (120gr) mushrooms
- 4 cloves garlic
- 1 3/4 cups (15oz, 450gr) whole tomatoes, with juices
- 1 cup (8oz, 240ml) white wine
- 2 bay leaves
- 2 tsp dried Herbes de Provence
- 2 pinches nutmeg
- 1 tbs olive oil
- 4oz (120gr) pasta, spaghetti or linguini
- Cut beef into cubes 1 - 1 1/2" (3cm), and ham a bit smaller.
- Roughly chop onions.
- Trim and chop mushrooms.
- Mince garlic.
- Heat oil in Dutch oven or small soup pot over medium-high heat. Add onions, mushroom and garlic and sauté until starting to brown, about 5 minutes.
- Add ham, beef and sauté, stirring, until all pieces are starting to brown.
- Roughly chop tomatoes and add to pot, along with the juices.
- Add wine, herbs, nutmeg and bring to a boil.
- Reduce heat to a slow simmer (small bubbles just breaking the surface), cover and let cook for 2 - 3 hours.
- To finish:
- Cook pasta according to package directions, just until al dente.
- Drain and immediately return to pan to low heat. Add 1 cup of the sauce from the beef (but no meat) and stir to combine and heat through.
- Arrange the pasta on a small platter or two plates.
- Remove bay leaves.
- Spoon some beef and ham on top or the pasta and serve.