Rich Meat Sauce With Filei Calabresi

Pasta is a good start for any family meal. There are so many interesting pastas available and tonight we gave some Filei Calabresi a go. The children found it quite entertaining and gobbled it all up.

This slow cooked rich meat sauce is perfect for simmering on the stove on a Sunday afternoon. Garnish with parsley and serve with pasta, polenta or risotto milanese. I forgot the parsley but topped with some shaved Parmesan and a good grind of black pepper. Ideally I would like to sprinkle some gremolata over the top. That would have made it a whole lot more appealing for me.

rich meat sauce for pasta

(from Kim Terakes book ‘The Great Aussie Family Cookbook’)

1 kg topside, chuck or blade steak, cut into 1cm cubes
1/3 cup plain flour
sea salt and freshly ground black pepper
1/3 cup olive oil
1 large onion, finely chopped
2 cloves garlic, finely sliced
2 carrots, chopped
2 stalks celery, sliced
2 x 400g tin Italian diced tomatoes
1 piece of orange zest
2 tablespoons chopped flat-leaf parsley, plus extra to garnish
1 tablespoons chopped rosemary
1 tablespoon tomato paste
1 cup dry white wine

Place meat and seasoned flour in a plastic bag and toss to coat the meat. Heat half the oil in a large casserole pan and brown the meat over a medium heat. Remove from pan and set aside.

Heat remaining oil in the pan and add the onion, garlic, carrot and celery. Cook over low heat until soft. Add the meat and all the remaining ingredients. Pour in enough water to just cover and season with salt and pepper.

Bring to the boil then reduce to a simmer and cook, covered, for 2 hours (or in the oven at 160 degrees C). Garnish with finely chopped parsley and serve with pasta, polenta or risotto milanese.

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