Best 3 Braised Beef And Pasta With Italian Mushroom Sauce Recipes

Indulge in a culinary journey with our delectable braised beef and pasta, enveloped in a rich and savory Italian mushroom sauce. This hearty dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds. Tender beef cubes, slow-cooked to perfection, melt in your mouth, while the homemade pasta absorbs the luscious sauce, creating a harmonious bite.

The Italian mushroom sauce is a masterpiece in itself. A medley of earthy mushrooms, sautéed with aromatic shallots and garlic, infuses the sauce with an umami depth. A splash of white wine adds a subtle acidity, balancing the richness of the sauce. Fresh herbs, such as thyme and rosemary, lend their fragrance, while a touch of cream adds a velvety smoothness.

Accompanying this delightful main course are two equally enticing recipes. A refreshing Caesar salad, with its crisp romaine lettuce, tangy dressing, and crunchy croutons, provides a light and flavorful start to your meal. And for dessert, a classic tiramisu tempts with its layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder.

This culinary trio is sure to impress your family and friends, whether you're hosting a special occasion dinner or simply seeking a comforting and delicious meal. So gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

BRAISED BEEF AND PASTA WITH ITALIAN MUSHROOM SAUCE

Braised Beef and Pasta with Italian Mushroom Sauce image

I found this recipe on my butcher's website and decided to give it a try. I used shoulder steaks and let me tell you, it was fabulous! The steak is so tender, and the sauce (or gravy as it's called in South Philly) is delicious.

Provided by Linda Seide

Categories Beef

Time 2h

Number Of Ingredients 8

Ingredients

1 1/2 lb boneless beef chuck or shoulder steaks
1/2 c parmesan reggiano, divided in half
4 c assorted sliced mushrooms, such as crimimi, shiitaki or oyster (i didn't have these on hand so i used button mushrooms)
1 medium onion, chopped
3 clove garlic, chopped
1 c dry red wine (you may use beef broth in its place)
1 jar(s) (26 ozs) fire-roasted tomato and garlic sauce or other pasta sauce
1 pkg (12 ozs) fresh fettuccine, cooked

Steps:

1. 1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
2. 2. Spray skillet with cooking spray again; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender.
3. 3. Add wine; cook and stir 3 minutes. Stir in marinara sauce. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
4. 4. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.

RED WINE BRAISED BEEF AND PASTA GRATIN

Red Wine Braised Beef and Pasta Gratin image

Provided by Bobby Flay

Categories main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
3 pounds meaty short ribs
Salt and freshly ground pepper
2 bottles dry red wine
8 shallots, quartered
2 carrots, peeled and cut into 2-inch pieces
2 onions, peeled and quartered
10 sprigs parsley, 2 bay leaves, 3 sprigs thyme, tied together with a string
1 star anise
1 teaspoon whole black peppercorns
8 cremini mushrooms, quartered
1 1/4 cups milk
3 cloves garlic, smashed
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons flour
3/4 cup heavy cream
Salt and freshly ground pepper
Pinch freshly grated nutmeg
3/4 pound penne pasta, cooked al dente
1 cup grated Gruyere cheese
2 tablespoon grated Parmesan cheese
2 tablespoons finely chopped chives

Steps:

For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.

BRAISED ITALIAN-STYLE POT ROAST

Braised Italian-Style Pot Roast image

Provided by Stanley Tucci

Categories Beef Tomato Braise Dinner Meat Fall Winter Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 21

Ingredients

For the sacchétto di spezie
One 5-inch sprig fresh thyme
5 fresh Italian, flat leafed parsley stems
2 dried bay leaves or 1 fresh bay leaf
One 5-inch sprig fresh rosemary
2 juniper berries, crushed
For the pot roast
One 2-pound piece shoulder of beef, bottom round, or pot roast
Kosher salt and freshly ground black pepper
All-purpose flour for dusting
5 tablespoons butter
1 cup coarsely chopped celery (about 2 stalks)
1 1/4 cups coarsely chopped onion (1 medium-size onion)
1/2 cup coarsely chopped carrot (1 medium-size carrot)
1 bottle (750ml) dry red wine
1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
1 tablespoon tomato paste
2 cups canned whole or crushed plum tomatoes
Chicken broth or water as needed
2 tablespoons arrowroot or cornstarch
1/4 cup dry red or white wine

Steps:

To prepare the sacchétto di spezie:
Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
To prepare the pot roast:
1. Preheat the oven to 350°F.
2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

Tips:

Selecting the right cut of beef is crucial for this recipe. Chuck roast or short ribs are excellent options as they become tender and flavorful when braised.
To achieve a rich and flavorful sauce, brown the beef well before braising. This step helps develop a beautiful caramelized crust that adds depth to the sauce.
Don't overcrowd the pot when browning the beef. Cook the beef in batches if necessary to ensure even browning.
Use a variety of mushrooms for the sauce to create a complex and earthy flavor. Cremini, shiitake, and oyster mushrooms are all great choices.
Be patient when braising the beef. The longer you braise it, the more tender it will become. Aim for at least 2 hours, but 3-4 hours is ideal.
Serve the braised beef and mushroom sauce over your favorite pasta. Pappardelle, tagliatelle, or penne are all great options.

Conclusion:

This braised beef and pasta with Italian mushroom sauce is a comforting and flavorful dish perfect for a special occasion or a weeknight meal. The tender beef, savory sauce, and al dente pasta come together to create a delightful culinary experience. With its rich and complex flavors, this dish will surely impress your family and friends.