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Categories:
olive oil Italian sausage chorizo beef stew meat onion tomatoes tomato paste tomato puree beef stock red wine beef soup base Parmesan cheese garlic fennel seeds Italian herbs red pepper spaghetti
Viewed: 48 - Published at: 2 years agoIngredients
- 3 Tbs. olive oil
- 1/2 lb. italian sausage, casings removed
- 1/4 lb. chorizo, casings removed
- 2 lbs. beef stew meat
- 2 cups chopped onion
- 1 can 15 oz diced tomatoes in juice
- 1 can 6 oz. tomato paste
- 1 can 15 oz. tomato puree
- 4 cups beef stock
- 1 cup red wine
- 1 Tbs. each beef soup base & balsamic vinegar
- 1/3 cup parmesan cheese
- 4 cloves garlic
- 1 tsp. fennel seeds
- 1 Tbs. Italian herbs
- 1/4 tsp. red pepper flakes
- 1 lb. spaghetti
Method
- Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof pot over medium heat. Add sausage & chorizo. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Add 1 tablespoon oil to pot. Add beef to pot and saute until brown, about 6 minutes per side. Add onions to pot and saute until brown and tender, scraping up browned bits, about 10 minutes. Return sausage and any accumulated juices to pot. Add tomatoes with juice, wine, stock, base, vinegar, garlic, herbs, crushed red pepper, and fennel seeds. Cover pot and place in oven. Braise for 2 hours. Add spaghetti, stir and bake until beef is very tender, about another hour. Season to taste with salt and pepper. Top with parmesan.
