Corzetti pasta with Genovese meat sauce (al tocco di carne)

Method6 steps · about 1 hr 35 min

1. 1

   Step 1: For the dried-porcini (60 g) route, soak the 60 g dried mushrooms in warm water for at least 30 minutes, then squeeze out the water and chop them. Fresh or frozen porcini do not need soaking; the source suggests them but does not specify a separate replacement quantity.

   Soak dried porcini for at least 30 minutes · 30 minUses 60 g dried porcini · Warm water to cover the dried mushrooms

2. 2

   Step 2: Finely chop the onion (1), carrots (2), celery and garlic. Sauté them together in the 3–4 tablespoons olive oil in a pot or deep pan suitable for braising. Add the whole piece of beef and brown it on all sides for about 10 minutes.

   Brown beef on all sides · 10 minUses 1 onion (peeled and finely chopped) · 2 carrots (washed and finely chopped) · 2 celery stalks (washed and finely chopped) · 1 garlic clove (peeled and finely chopped) · 3–4 tbsp olive oil · 500 g whole braising beef

   
3. 3

   Step 3: Add the chopped rosemary (1 small sprig) leaves and the handful of parsley to the browned beef and vegetables. Season with salt and black pepper, then pour in the glass of red wine (1). Cook over high heat until the strong wine aroma subsides.

   Uses Browned beef and sautéed vegetables from step 2 · 1 small sprig fresh rosemary, leaves chopped · 1 handful chopped parsley · Salt to taste, for the sauce · black pepper (to taste) · 1 glass red wine

4. 4

   Step 4: Peel and cube the sauce tomatoes (500 g), or halve larger cherry tomatoes; very small cherry tomatoes can stay whole. Add them to the wine-seasoned beef with the prepared porcini, two bay leaves and ½ cup beef stock. Braise over low heat, partly covered, for at least 1 hour and until the beef is fork tender; allow longer if needed. Lift out the beef and discard the bay leaves, keeping the sauce and beef for serving.

   Minimum braising time; continue until fork tender · 60 minUses Beef, vegetables and wine from step 3 · 500 g prepared tomatoes · Squeezed, chopped porcini from step 1 · 2 bay leaves · ½ cup beef stock

   
5. 5

   Step 5: While the beef braises, bring a pot of water to a boil, salt it, and cook the 400 g corzetti according to the packet instructions until al dente.

   Uses Water for boiling the pasta · Salt for the pasta cooking water · 400 g corzetti pasta

6. 6

   Step 6: Drain and plate the pasta. Divide the 60 g grated Parmigiano among the servings and spoon over the sauce. Add extra chopped parsley and grated cheese if desired. For one complete meal, shred or chop the fork-tender beef and serve it with the pasta. Alternatively, slice the beef and serve it separately as a main course; hold back some sauce for it.

   Uses Drained pasta from step 5 · Tomato, mushroom and vegetable sauce from step 4 · Fork-tender beef removed from the sauce in step 4 · 60 g grated Parmigiano, divided over the servings · Extra chopped fresh parsley for serving, if desired · Extra grated Parmigiano for serving, if desired