Slow cooked beef tagliatelle with burrata and truffle oil
| Prep-time | Bake-time | |
|---|---|---|
| 20 min | 180 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 6 people |
INGREDIENTS
- For the beef:
- 900g beef shank 1000g
- 1 tbsp Horio olive oil Koroneiki variety 1L
- 100g diced onion 500g
- 200g carrots cut 500g
- 100g celery 500g
- 2 tbsp Ardo diced garlic 250g
- 1 glass of Kyperuda Andesitis red wine 750ml
- 1 tin of Pelargos chopped classic 400g
- 2 cups of beef stock
- 2 tbsp Ciao tomato paste 6X70g (6 pieces)
- 1 tsp dried oregano*
- 1tsp dried thyme*
- 1 tbsp Maldon sea salt flakes 250g
- 1 tsp Maldon black pepper 50g
- For the tagliatelle:
- 350g tagliatelle
- Salt (for boiling the pasta)
- For the garnish:
- 225g frozen Gioiella burrata cheese
- 250ml extra virgin olive oil with black truffle
- Freshly ground black pepper
- Fresh parsley finely chopped
METHOD
For the beef
1.In a large frying pan, heat the olive oil over medium-high heat. Season the meat with salt and pepper and sauté until browned on all sides. Transfer the meat to a slow cooker.
2. In the same pan, add the onion, carrots and celery. Sauté for about 5 minutes until tender. Add the garlic and cook for another 1 minute.
3.Pour in the red wine to loosen the brown bits from the pan and let it simmer for a few minutes.
4.Add the tomato, beef stock, tomato paste, oregano, thyme, salt and pepper. Mix well and pour the mixture over the meat.
5.Cover and cook on low heat for about two hours, or until the meat is tender and can be easily shred with a fork. Add a glass of water if you need excess liquid.
6. About 30 minutes before the meat is ready, heat salted water in a large pot. Add the tagliatelle and cook according to the instructions on the packet until al dente. Drain and set aside.
7. Once the meat is ready, shred the meat with two forks. Mix the meat and sauce in the pot until you have a rich sauce for your tagliatelle. If more moisture is needed, add beef stock. Add the cooked tagliatelle to the beef sauce and mix well.
8.Serve on a plate and top with half a burrata, drizzle with a little truffle oil, freshly ground pepper and chopped parsley.
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