For ➏6 tbs butter
2.5 kg chuck roast, cut into 3 cm cubes
3 onions, halved & thinly sliced
75 cl bottle Chianti or other fruity red wine
750 g can peeled tomatoes with juice
1 cup brewed espresso
500 g strozzapreti* or other twisted pasta
Preheat oven to 200°C. Melt 1 tbs butter in large ovenproof pot over medium high heat. Sprinkle beef with salt and pepper. Working in batches, cook beef until browned, about 4 m per batch.
Transfer beef to large bowl. Reduce heat to medium. Add remaining 5 tbs butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 m. Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to boil, cover, and transfer to oven.
Braise beef until tender, about 2 h. Using 2 forks, break beef apart into more manageable chunks. Season to taste with salt and pepper.
Meanwhile, cook the pasta.
Stir strozzapreti or other filled pasta into beef mixture and serve.
Transfer beef to large bowl. Reduce heat to medium. Add remaining 5 tbs butter to pot and melt. Add onions and cook until soft, stirring frequently, about 5 m. Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and espresso. Bring to boil, cover, and transfer to oven.
Braise beef until tender, about 2 h. Using 2 forks, break beef apart into more manageable chunks. Season to taste with salt and pepper.
Meanwhile, cook the pasta.
Stir strozzapreti or other filled pasta into beef mixture and serve.
*'Strozzapreti' means 'strangled priest' or, rather, 'priest choking himself on food'. A similar name, 'strangelopreti' is used in the North for a gnocchi-like food.
