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Minnesota Fishing Reports

Shredded Beef Bolognese
Staff Team
From Annandale
Posts: 3472
I had some sirloin tip roasts in the fridge that were either destined for the freezer or the pot this weekend so I opted for option two and put together a shredded beef Bolognese on Saturday which hit the spot on a cool rainy day.

I went to the store to get the following ingredients for the dish...

5 pounds chuck roast (I used sirloin roast as I had it on hand but chuck is preferable)
2 medium yellow onions finely diced
4 carrots, peeled and finely diced
6 ribs celery finely diced
2 Tbsp chopped garlic
1/2 bottle of Chianti
3 28oz cans Crushed Tomatoes
1.5 Tbsp Tomato Paste
3 Bay Leafs
2 tsp Onion Powder
2 tsp Garlic Powder
1.5 Tbsp Herbs de Provence
1 Tbsp Dried Basil
1 tsp Dried Thyme
3 Tbsp beef bouillon powder, 1 Tbsp if you use beef base paste
1.5 tsp Orange Zest
1 Box Rigatoni
Shredded Parmesan Cheese
Shredded Romano Cheese

Begin by cutting your chuck into 2 inch pieces and seasoning with salt and pepper. Dice your vegetables and reserve.

Heat a large stockpot on the stove to the point where the pan begins to smoke. Add olive oil and the chuck roast to the pan being sure not to overcrowd and sear on all sides. Remove and reserve in a bowl as the meat will continue to run juices that you will want to add back into the sauce.

In the same pot, lower the heat to medium and add your carrots, celery, onion and cook until soft. Add the garlic and cook until the vegetables begin to brown. Add the seared chuck back to the pot and the 1/2 bottle of Chianti and bring to a simmer and reduce by half.

Add the crushed tomatoes, tomato paste and seasonings including the beef bouillon and orange zest. Bring the mixture to a low simmer and cover, cook for 4 hours, stirring every 30 minutes to avoid scorching. (You could transfer the mixture to a slow cooker and cook for 8 hours or do this recipe in a pressure cooker for 45 minutes to an hour)

After 4 hours, shred the beef in the sauce. The chuck should shred nicely with just a couple of forks. (I removed the sirloin I used, shredded on the counter and returned it to the pot) Taste the sauce and add salt and pepper and adjust seasoning to your liking.

Bring a pot of salted water to a boil and cook your rigatoni to your desired tenderness according to manufacturers specifications. Once done strain the pasta and add to cooked pasta to your plate. Top with a healthy scoop of the Bolognese and top with grated parmesan and shredded Romano cheeses. Serve with salad and garlic bread.

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Posted on: 2017/5/22 10:55
If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: Shredded Beef Bolognese
LSF Member
From andover
Posts: 4559
I'm making this!!! Thanks for the recipe and pics. good luck.

Posted on: 2017/5/22 11:36

You Know You Have Gone Too Far When You Turn Your Fireplace Into A BBQ Pit.
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Re: Shredded Beef Bolognese
Staff Team
From Mayer , MN
Posts: 4650
That looks fantastic!

Posted on: 2017/5/22 17:18
LSF Staff
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