Tócco (pot roast) Pasta Sauce
A slow-simmered pot roasted turned into a hearty, rich pasta sauce paired with Perigee, a full-bodied Bordeaux blend from L'Ecole No 41.
Servings 6
Ingredients
- 1/2 oz. dried porcini mushroom
- 4 tablespoons extra virgin olive oil
- 1-1/2 lb. beef chuck roast
- 1 large stalk celery, finely minced
- 1 medium white onion, finely minced
- 1 small fennel bulb, minced
- 3/4 cup dry white wine
- kosher salt
- 2 tablespoons tomato paste
- 1 dried bay leaf
- 1 sprig fresh rosemary
- 5 fresh sage leaves
- 1 cup + low sodium beef broth
Instructions
- In a small bowl, add the dried porcini mushrooms and cover with hot water. Set aside for 30 minutes to soften. Strain, reserving 1/2 cup of the soaking liquid. Finely chop mushrooms.
- With kitchen string, tie together the bay leaf, rosemary, and sage. Set aside.
- In a 5-1/2 qt. Le Creuset cast-iron Dutch Oven (or similar heavy pot), heat the olive oil over medium-high heat. Add the chuck roast and brown on all sides, about 10-15 minutes total. Season the meat with salt and lower the heat to medium/medium-low. Add the minced vegetables. Sauté until until the vegetables are soft, about 10 minutes.
- Add the mushrooms, the mushroom soaking liquid, white wine, 1/2 teaspoon of salt, and tomato paste, bring to a boil. Add the beef broth, herb bundle and bring to a boil over medium heat. Lower the heat to maintain a slow simmer. Cover the pot tightly and cook for 3 hours, turning the meat every 30 minutes or so. If the pot gets too dry, add more beef broth. The meat is done when it is fork tender.
- Remove the meat from the pot and shred with a fork, removing any fatty pieces.Discard the herb bundle. If the remaining sauce is to watery, reduce it over medium-high heat. Add the meat back to the sauce and stir to combine.
- Serve the meat sauce over artisan noodles.