🍝 Beef Knuckle Pasta (Slow-Cooked or Braised Style)
🧾 Ingredients:
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1.5–2 lbs beef knuckle, cut into chunks or thin slices
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Salt & pepper, to taste
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2 tbsp olive oil
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1 onion, diced
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3–4 garlic cloves, minced
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1 carrot, diced (optional)
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1 stalk celery, diced (optional)
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1 cup beef broth (or water with bouillon)
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1 cup crushed tomatoes or tomato sauce
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1 tsp dried oregano or Italian seasoning
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1 tbsp tomato paste (optional for depth)
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½ tsp red pepper flakes (optional)
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12 oz pasta (rigatoni, penne, pappardelle, or tagliatelle work great)
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Grated Parmesan and fresh parsley for garnish
🔥 Instructions:
1. Sear the Beef
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Season beef knuckle pieces with salt and pepper.
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Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
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Sear beef in batches until browned on all sides. Remove and set aside.
2. Sauté the Aromatics
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In the same pot, lower heat to medium.
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Add onion (and optional carrot/celery). Sauté 3–5 minutes.
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Add garlic and cook another 30 seconds.
3. Simmer the Sauce
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Stir in tomato paste, then add crushed tomatoes, beef broth, oregano, and red pepper flakes.
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Return beef to the pot, cover, and simmer on low heat for 1.5–2 hours, or until beef is tender and shreddable.
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Alternatively: use a slow cooker on LOW for 6–8 hours or pressure cooker for 35–40 minutes.
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4. Cook the Pasta
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Boil pasta according to package directions. Drain and reserve ½ cup of pasta water.
5. Finish the Dish
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Shred or slice the beef into smaller pieces.
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Toss cooked pasta with the beef and sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
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Serve hot with Parmesan and parsley.
🧄 Optional Add-ins:
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Mushrooms or spinach in the sauce
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A splash of red wine during simmering for depth
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A dollop of ricotta or burrata on top when serving
Would you like a creamy version, or one that’s baked with cheese (like a beef knuckle pasta bake)?