Corzetti pasta with Genovese meat sauce (al tocco di carne)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
4
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Calories
840 kcal
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Course
Main Course
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Cuisine
Italian
Corzetti pasta with Genovese meat sauce (al tocco di carne)
Description
Corzetti pasta with Genovese meat sauce (al tocco di carne) features a slow-cooked mix of lean beef simmered with dried porcini mushrooms, onion, carrot, celery, garlic, rosemary, and bay leaves. Red wine reduces the sauce's acidity while deepening the flavor. Tomatoes and beef stock add body and moisture. The sauce is cooked low and slow until the meat becomes tender and infused with the sauce's herbal and umami notes. Corzetti pasta medallions, a Ligurian specialty, offer a firm texture and rustic character that complements the savory meat sauce.
The sauce carries a concentrated meatiness balanced by the aromatics and gentle acidity from tomatoes and wine. The texture is hearty but smooth enough to coat the pasta well. This dish works well as a main course or can be served in two parts by separating the meat from the sauce. It pairs nicely with grated Parmigiano cheese stirred in at serving.
Using fresh herbs and quality meat ensures the complexity of the sauce. The sauce thickens as it reduces, intensifying flavors that develop over at least an hour of simmering. Cooking the pasta al dente is key to avoid sogginess when combined with the sauce.
Ingredients
- 400 g corzetti pasta medallions 14oz) you can also use other pasta, or croxetti pasta medallions
- 500 g lean beef (1lb) braising or stewing beef works well
- 60 g dried porcini mushroom 2oz) I used frozen and fresh are delicious too
- 1 onion peeled and finely chopped
- 2 carrot washed and finely chopped
- 2 celery washed and finely chopped, stalks
- 1 garlic peeled and finely chopped, clove
- 500 g sauce tomatoes 1lb) sauce tomatoes will need to be peeled. Cherry tomatoes can be left whole if very small, or cherry tomatoes
- 1 small sprig rosemary chopped
- 2 bay leaf
- 1 handful parsley chopped, fresh
- ½ cup beef stock ( I used homemade)
- 1 glass red wine (in Liguria they use Barbera)
- 60 g Parmigiano Cheese (2oz) grated
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
Instructions
- If using dried porcini, soak them in warm water for at least 30 mins, then squeeze the water out and chop them.
- Chop the garlic, onion, celery and carrot finelyand sauté together in the olive oil in a frying pan, iron skillet or pot roast pan , add the meat and brown on all sides for 10 minutes.
- Add some choppped rosemary leaves and parsley and salt and pepper to taste then pour in the red wine and cook on a high heat until the alcohol evaporates.
- Cut the peeled tomatoes into cubes or halves (small cherry tomatoes can be left whole) add them to the meat with the porcini mushrooms, bay leaves and half a cup of beef stock. Continue cooking over a low heat, half-covered, for at least 1 hour. When the meat is fork tender, remove it from the sauce and remove the bay leaves.
- While the meat is cooking. Put a pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
- Drain the pasta and plate it. Season first with some grated Parmesan and add some sauce. Serve with some more chopped parsley and extra cheese if required. The meat can be sliced and served as a main course or shredded and added to the pasta sauce.
Notes
- This sauce can be served with the meat separated for a two-course meal or combined with pasta.
- While corzetti is traditional, other short pasta or ricotta-filled ravioli can be substituted.
- Homemade corzetti can be used to enhance authenticity when available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 840 kcal
% Daily Value*
| Calories | 840kcal | 42% |
| Carbohydrates | 99g | 33% |
| Protein | 49g | 98% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 431mg | 18% |
| Potassium | 1454mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 5923IU | 118% |
| Vitamin C | 35mg | 39% |
| Calcium | 253mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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