Fusilli with Red Wine

"This is an Italian version of beef stew, with a lovely wine sauce flavored with traditional Italian herbs. Fresh herbs are best, but dried can be used if fresh are not available. It takes time to cook, but the preparation is minimal." D. Nemitz

• 3 pounds lean beef, cut into small cubes
• 2 tablespoons flour
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 teaspoon dried basil or 2 teaspoons fresh, minced
• 1 teaspoon dried oregano or 2 teaspoons fresh, minced
• 1/2 teaspoon dried thyme or 1 teaspoon fresh
• 1/2 teaspoon crushed dried rosemary or 1 teaspoon fresh, minced
• salt and pepper to taste
• 1 cup dry red wine
• 1/2 - 1 cup water
• 1 pound fusilli, cooked
• Chopped fresh parsley for garnish

METHOD

Preheat oven to 350 °F.

Place beef and flour in a paper bag and shake to coat beef.

In Dutch oven or casserole which can go from stovetop to oven, heat olive oil. Add beef, garlic and onion and cook over medium high heat until meat is browned. Stir occasionally.

Add basil, oregano, thyme, rosemary, wine and 1/2 cup water. Cover and bake in 350 ° F oven for one hour. Check liquid and add more water if necessary. There should be enough sauce so it is just about half the level of the meat. Bake an additional 1/2 hour.

Divide cooked fusilli among six wide bowls. Spoon meat and sauce over pasta and garnish with chopped parsley. Serve immediately.

Serves: 6

Contributor: Diane Nemitz

 

 

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