Tonight's Kitchen Magic: French-Italian fusion pasta sauce! Boeuf Bourguignon meets Spaghetti Bolognese.
Full of win:
- Excellent flavor and texture
- Definitely better with cubed beef pieces than ground beef
- Very lean
- Forgot to add the bell pepper, but it still works, and is now +Etain Wilday
Full of fail:
- Beef cubes way too tiny
- 1 lb beef in cubes is a lot less meaty-seeming than 1 lb ground beef
- Cutting beef down took forever
- Would not convert well to Hunter's Stew
Thoughts for more winning:
- Larger beef cubes
- 50-100% more beef
- Burgundy instead of Shiraz
- MOAR WHINE!
- Pearl onions?Edited to add recipe, below.
- 1 Tbps basil
- 1 Tbsp oregano
- 1 Tbsp "Italian seasoning" (I know, I know...)
- 1/2 tsp salt
- 2 tsp whole cumin seed
- 5 gal extra virgin olive oil
- 3 cloves fresh garlic, pressed
- 1 lb lean stew beef / beef chunks
- 1/2 lb Cremini msuhrooms
- 1/2 lb white mushrooms
- 1 medium yellow onion, diced fine
- 2 14-oz cans diced tomatoes
- 1 14-oz can stewed tomatoes
- 2 14 -oz cans tomato sauce
- 3 small cans tomato paste
- 375 mL red wine (1/2 bottle, for the Metric-inept Americans)
In a 5 qt pot, coat the bottom in olive oil and put on low heat. Crush garlic, add to pot. Cut down beef to ~1/4" cubes, add to pot, stir frequently over low heat. Pan roast cumin over medium heat until pods are medium brown, smoking lightly, and finished crackling, grind with mortar and pestle. Or be a candyass and buy ground cumin. Add to pot.
Wash mushrooms, remove stems, quarter caps. After beef is browned, add mushrooms, onions, wine, and salt. Simmer 30 minutes over low heat, lid on.
Add diced and stewed tomatoes and seasonings, bring to low boil (yes, STILL over low heat), allow to boil down, about one hour. Add tomato sauce and paste, stir thoroughly. Add water to desired thickness, and then some. Simmer 2 hours. Guess how high the heat should still be?
Makes 4 qts.