Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [125]
Braised Beef Rigatoni
Serves 6–8
A hearty ragù of beef and vegetables makes an outstanding sauce for the pasta. This is a terrific, rib-sticking meal. If you like, replace the pancetta with 2 tablespoons olive oil for a more virtuous dish — virtue being relative, all things considered.
4 ounces pancetta or bacon, diced
1 pound beef chuck steak, cut into 1-inch cubes
1 carrot, peeled and finely diced
1 celery root, peeled and finely diced
1 onion, finely diced
1 parsnip, peeled and finely diced
1 cup beef broth (page 125)
1 cup medium-bodied red wine
1 (6-ounce) can tomato paste
1 whole garlic head, cloves separated and peeled
1 tablespoon mixed dried Italian herbs
2 bay leaves
1 pound rigatoni
1 cup freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper
1 Heat a Dutch oven over medium-high heat. Add the pancetta and cook until browned, about 8 minutes. Remove the pancetta with a slotted spoon and set aside. Add the beef to the pan and brown, turning as needed, about 10 minutes. Transfer the meat to a bowl or plate and keep warm. Add the carrot, celery root, onion, and parsnip, and sauté until the vegetables are a little softened, about 5 minutes.
2 Add the broth, stirring to loosen any browned bits. Bring to a boil, then reduce the heat and return the beef and pancetta to the pan. Stir in the wine, tomato paste, garlic, Italian herbs, and bay leaves. Cover and simmer, stirring occasionally, until the meat is completely tender and falling apart and the vegetables are soft, about 3 hours. During the final half hour of cooking, break up the meat and vegetables with a spoon to form a thick, chunky sauce.
3 Bring a large pot of salted water to a boil. Cook the rigatoni in the boiling water until al dente. Drain.
4 Combine the pasta with the sauce and mix well. Stir in the Parmesan. Taste and adjust the seasoning. Serve hot, passing extra cheese at the table.
Kitchen Note: Pancetta is cured, but not smoked, bacon. It is flavorful and usually salty, adding great flavor to sauces. Substitute smoked bacon or 2 tablespoons olive oil if you can’t find pancetta.
Lamb Stew with Root Vegetables
Serves 4–6
Lamb isn’t for everyone, though I don’t understand why. A lamb stew with a lovely Pinot Noir and a crusty loaf of French bread keeps the cold winds of winter at bay.
4 pounds lamb stew meat with bones (from the neck and shoulder)
2/3 cup unbleached all-purpose flour
2 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper
¼ cup sunflower or canola oil
1 large onion, halved and thinly sliced
3 cups chicken broth or beef broth
(pages 125–27)
1 cup red wine
2 garlic cloves, minced
1 pound carrots and/or parsnips, peeled and cut into 1-inch cubes
1 pound celery root, peeled and cut into 1-inch cubes
1 pound rutabagas and/or turnips, peeled and cut into 1-inch cubes
1 Pat the lamb dry. Combine the flour and 1 tablespoon of the thyme in a shallow bowl. Season generously with salt and pepper. Add the lamb and toss to coat.
2 Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Lift the lamb pieces out of the flour, shaking off the excess, and add in a single layer to the pan. Do not overcrowd the pan; you may have to cook in batches. Brown the meat on all sides, 5 to 8 minutes. Remove the meat as it browns and set aside. Continue browning the remaining meat.
3 Add the remaining 1 tablespoon oil and the onion to the pan and sauté until soft, about 3 minutes. Add the broth and wine, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to a slow simmer. Return the meat to the pan. Partially cover the pan and let simmer until the meat is tender, about 2 hours.
4 Add the carrots, celery root, and rutabagas,