Introduction
If you’re looking for a delicious and hearty meal that’s perfect for using up leftover beef, this spaghetti recipe is just what you need. Combining tender beef with a rich tomato sauce, it’s a comfort meal that’s sure to satisfy the whole family. The combination of flavors, with the added depth from the slow-cooked beef cheeks, makes this dish simply irresistible.
Detailed Ingredients with measures
350 g / 12 oz dried spaghetti
2 cups leftover beef from Slow Cooked Beef Cheeks in Red Wine, shredded
1 cup Sauce of Slow Cooked Beef Cheeks in Red Wine
1 onion (brown, white or yellow), diced
2 garlic cloves, minced
2 tbsp olive oil
2 cups crushed tomato (canned)
3 tbsp tomato paste
1/2 cup water
1 to 2 tsp salt (adjust to taste)
Black pepper
TO SERVE
Freshly grated parmesan cheese
Parsley, finely chopped
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
To prepare the spaghetti, first bring a large pot of salted water to a boil. Add the pasta and cook it for 6 minutes, or until just before al dente, meaning it is slightly undercooked and firm to the touch. This is important as the pasta will continue to cook in the sauce.
Meanwhile, in a large pan over medium-high heat, heat the olive oil and add the diced onion and minced garlic. Sauté for about 3 minutes until they become fragrant and slightly softened.
Next, add the remaining ingredients to the pan. This includes the shredded beef, the sauce from the slow-cooked beef cheeks, crushed tomatoes, tomato paste, and water. Bring the mixture to a rapid simmer while stirring occasionally. Adjust the seasoning with salt and black pepper. If the sauce appears too thick, feel free to add a splash of the pasta cooking water.
Once the pasta is ready, use tongs to transfer it directly from the boiling water into the pan with the ragu sauce. Add 1/2 cup of the pasta cooking water and gently toss the pasta in the sauce for 1 to 2 minutes until the spaghetti reaches an al dente texture and the sauce thickens and coats the pasta.
Serve immediately, garnished with freshly grated parmesan cheese and finely chopped parsley, if desired. Enjoy this comforting dish at your next family dinner or gathering.
Detailed Directions and Instructions
Boil the Pasta
Bring a large pot of salted water to a rapid boil. Once boiling, add 350 g (12 oz) of dried spaghetti and cook for 6 minutes, or until just before al dente. The pasta should be slightly firm to touch as it will continue cooking in the sauce later.
Sauté Onion and Garlic
While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add 1 diced onion and 2 minced garlic cloves to the pan and sauté for approximately 3 minutes, or until the onion becomes translucent.
Add Remaining Ingredients
To the onion and garlic mixture, add 2 cups of shredded leftover beef from Slow Cooked Beef Cheeks in Red Wine, 1 cup of the sauce from the beef, 2 cups of crushed tomatoes (canned), 3 tablespoons of tomato paste, ½ cup of water, and 1 to 2 teaspoons of salt (adjust to taste). Bring the mixture to a rapid simmer, stirring occasionally, and adjust the seasoning with salt and black pepper. If the sauce appears too thick, add a splash of the pasta cooking water.
Combine Pasta with Sauce
Using tongs, transfer the spaghetti directly from the pot into the pan with the ragu sauce. Add ½ cup of the reserved pasta cooking water. Gently toss the pasta in the sauce for 1 to 2 minutes. The pasta should be al dente, and the sauce should be well-coated and slightly thickened.
Serve the Dish
Serve the spaghetti immediately, sprinkled with freshly grated Parmesan cheese and finely chopped parsley, if desired.
Notes
Cooking Time
Cooking the pasta for a shorter time ensures it remains slightly firm, which will help it absorb the sauce and flavors better when combined.
Adjusting Seasoning
Taste the sauce before serving to adjust the salt and pepper. Personal preference can vary, so feel free to add more seasoning if necessary.
Sauce Consistency
If the sauce feels too thick while combining with the pasta, adding pasta water can help achieve the desired consistency.
Serving Suggestions
For an added flavor boost, consider garnishing with additional herbs or spices according to preference. Fresh basil or oregano could complement the dish well.
Cook techniques
Cooking Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 6 minutes, or until just before al dente, meaning slightly undercooked and very firm to touch.
Sautéing Aromatics
Heat olive oil in a large pan over medium-high heat. Add diced onion and minced garlic, then sauté for 3 minutes until fragrant and translucent.
Making the Sauce
Combine the leftover beef, sauce, crushed tomatoes, tomato paste, and water in the pan. Bring the mixture to a rapid simmer, stirring occasionally, and adjust seasoning with salt and pepper as needed.
Tossing Pasta
Use tongs to transfer the cooked pasta directly from the pot into the pan with the ragu sauce. Add 1/2 cup of the pasta cooking water, gently tossing for 1 to 2 minutes until the pasta is al dente and the sauce is well-coated.
Serving
Serve immediately, garnishing with freshly grated parmesan cheese and finely chopped parsley for added flavor.
FAQ
Can I use different types of pasta?
Yes, you can substitute spaghetti with other pasta shapes, but cooking times may vary.
How can I store leftovers?
Cool the pasta and sauce to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, the pasta and sauce can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
What can I substitute for beef?
You can use shredded chicken, turkey, or keep it vegetarian by adding sautéed mushrooms or lentils instead.
What kind of cheese can I use besides parmesan?
You can use pecorino romano, asiago, or any hard cheese that you prefer.
Conclusion
This hearty spaghetti dish, enriched with the deep flavors of shredded beef and a robust sauce, is a perfect way to utilize leftovers. The combination of textures from the al dente pasta and the rich ragu, topped with freshly grated Parmesan and parsley, makes for a satisfying meal suitable for any occasion.
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