Boeuf bourguignonne con pasta all'aglio - È sempre mezzogiorno 16/02/2022

beef

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner and turkey is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and pecorino is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine can be less expensive.

In a pot, sauté the pancetta cut into strips with a drizzle of oil and a knob of butter and one clove of garlic.

Once the pancetta is well browned, remove it from the pot and place it in a baking dish.

In the same pot, brown the beef cut into cubes, seasoning with salt, pepper, and dusting with flour.

Once the meat is sealed, remove it from the pan and add it to the baking dish with the pancetta.

In the same pan, sauté the diced vegetables with the pancetta rind and tomato paste.

Once the vegetables are well browned, add the previously browned meat and pancetta.

Cover with red wine and add a bay leaf and a bouquet of herbs.

Cover and let it cook gently for 2 hours.

Clean the mushrooms and cut them into quarters, then into wedges.

Sauté the mushrooms in a pan over high heat with oil and garlic, seasoning with salt and pepper, and cook for 20 minutes.

Flavor with chopped parsley.

In another pan, sauté the cipolline with a drizzle of oil, bay leaf, salt, pepper, and a splash of broth, cooking for about 20 minutes.

For the pasta, boil the ditalini in salted water for the necessary time.

Meanwhile, in a bowl, mix chopped parsley and garlic with a good drizzle of oil.

Drain the pasta and mix it with the parsley and garlic mixture.

When the meat is cooked, remove the rind and bouquet of herbs, then add the sautéed mushrooms and cipolline.

Cooking Techniques

Equipment Needed

Spice Level: