Let the remaining sauce cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
½ lb (225 g) applewood-smoked bacon or pancetta, diced
1 arge yellow onion, finely chopped
2 carrots, peeled and finely
chopped
2 celery stalks, finely choppedKosher salt and freshly ground pepper
2 cloves garlic, minced
1 ½ lb (680 g) lean ground
beef
1 ½ lb (680 g) ground pork ½ cup (120 ml) whole milk1 can (28 oz/800 g) crushed tomatoes with juices
1 cup (240 ml) beef stock½ cup (120 ml) full-bodied red wine
1 lb (450 g) fresh pappardelle or fettuccine
½ cup (60 g) freshly shaved or grated Parmesan cheese
SERVES4–6,WITHLEFTOVERSAUCE
Long, slow cooking at a low temperature transforms ground beef, tomatoes, and a handful of other everyday ingredients into a sumptuous Bolognese sauce. Serve it tossed with pappardelle, as it is here, or with another pasta shape; use it in lasagna or another baked pasta; or spoon it over Creamy Polenta (page 173).
SLOW-COOKED BEEF BOLOGNESE WITHPAPPARDELLE
41
BEEF
In a bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and 1 teaspoon pepper. In a arge, heavy frying pan over medium-high heat, melt 2 tablespoons of the butter with 2 tablespoons of the oil. Working in batches, roll the beef strips in the seasoned flour and cook, turning occasionally, until browned on two sides, about 5 minutes. Transfer to a slow cooker.
Add the onion to the pan and cook, stirring, over medium-high heat until softened, about 6 minutes. Add the garlic and sauté for about 30 seconds. Add the wine and broth and bring to a boil, stirring and scraping up the browned bits on the pan bottom with a wooden spoon.
Pour the onion mixture over the beef and add the thyme. Cover and cook until the beef is tender, 6 hours on the low setting or 3 hours on the high setting.
In a arge frying pan over medium heat, melt 4 tablespoons butter with the remaining 1 tablespoon oil. Add the mushrooms and a pinch of salt and cook, stirring, until they begin to brown, about 4 minutes. Sprinkle with the remaining 4 tablespoons flour and stir to coat evenly. Stir in the sherry, Worcestershire sauce, and mustard until thoroughly blended, then stir in the sour cream. Add to the beef mixture, stirring to combine evenly. Cover and continue to cook on the low setting until warmed through, about 15 minutes.
Meanwhile, cook the egg noodles in a arge pot of boiling salted water until tender, according to package directions. Drain and transfer to a arge serving bowl. Add the remaining 2 tablespoons butter to the noodles and toss to coat, then season with salt and pepper. Spoon the beef and mushroom sauce over the noodles, garnish with the parsley, and serve.
7 tablespoons all-purpose flour
Kosher salt and freshly ground pepper 8 tablespoons (4 oz/115 g) unsalted butter 3 tablespoons olive oil
3 lb (1.4 kg) boneless
beef chuck, cut crosswise into strips about ½ inch (12 mm) wide
1 yellow onion, thinly sliced 2 cloves garlic, minced
1 cup (8 fl oz/240 ml)
dry red wine
2 cups (16 fl oz/475 ml)
beef broth
2 sprigs fresh thyme
1 ½ lb (680 g) assorted fresh, wild mushrooms, brushed clean, stems removed, and cut into bite-size pieces if needed¼ cup (2 fl oz/60 ml)
dry sherry
2 tablespoons Worcestershire
sauce
1 ½ teaspoons dry mustard 2 cups (18 fl oz/500 ml)
sour cream
1 lb (450 g) wide egg noodles2 tablespoons chopped fresh fat-leaf parsley
SERVES6
Stroganoff is indeed a traditional dish, but the addition of wild mushrooms, or even a medley of mixed, cultivated mushrooms, adds both interest and flavor. Plenty of fresh herbs bring a bright note. Serve with egg noodles for a classic presentation, or atop a bed of steamed spinach for a lighter offering.
BEEFSTROGANOFF WITH WILD MUSHROOMS
For individual potpies, spoon the beef and mushroom filling into ramekins, cut the pie dough to fit, and bake as directed.
43
BEEF
On a rimmed pate, stir together ¼ cup (30 g) of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Working in batches, roll the beef chunks in the flour mixture, coating evenly and shaking off the excess. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, about 10 minutes. (If frying in batches, add more oil, by the tablespoon, if needed.) Using a slotted spoon, transfer to a slow cooker. When all of the beef is browned, add the mushrooms to the slow cooker and stir to combine.
Return the pan to medium heat and melt the butter. Add the onion, carrots, celery, and 1 teaspoon salt and cook, stirring occasionally, until the onion begins to brown, about 6 minutes. Stir in the thyme and oregano. Sprinkle the remaining ¼ cup (30 g) flour over the vegetables and stir to coat evenly. Stir in the tomato paste. Slowly add the beer followed by the stock while stirring constantly, then continue to stir until the mixture thickens, about 1 minute.
Pour the vegetable mixture over the beef and mushrooms (the combined ingredients will look fairly dry, but the mushrooms will release quite a bit of liquid). Cover and cook on the low setting for 6 hours, stirring once halfway during cooking if possible. The meat should be very tender.
Using tongs, transfer the beef pieces to a cutting board. Using 2 forks, shred the beef into bite-size pieces, removing any arge bits of fat. Using a arge spoon, skim the fat from the surface of the cooking liquid. Return the meat to the slow cooker and cover to keep warm.
Preheat the oven to 400°F (200°C). Lightly dust a work surface with flour, then roll out the pie dough into a round about 12 inches (30 cm) in diameter and ¹∕88-inch (3 mm) thick. Cut a few vents into the center of the dough.
Pour the beef mixture into a 9 ½-inch (24-cm) deep-dish pie dish. Pace the dish on a baking sheet. Lay the dough round over the warm filling, trim any excess overhang, and then crimp the edges decoratively. Bake the potpie until the crust is golden brown, about 30 minutes. Serve hot.
½ cup (60 g) all-purpose flour, plus more for dusting the work surface
Kosher salt and freshly ground pepper
2 ½ lb (1.1 kg) boneless beef chuck, cut into 2-inch (5-cm) chunks
2 tablespoons canoa oil,
or as needed
½ lb (225 g) fresh cremini mushrooms, brushed clean, stem ends trimmed, and thickly