Pasta al Carne di Sugo

beefsugo I LOVE this meal. Perfect for a cold winter night and easy to make. This is based on a recipe from Cafe Mingo, a restaurant in Portland Oregon.


Serves 6-8 people 

  • 4 Tablespoons olive oil
  • 3 pound boneless chuck roast
  • 2 sweet onions, sliced thin
  • 1 bottle Cabernet Sauvignon
  • 1 28 oz can diced, fire roasted tomatoes, with juice
  • 1 can beef broth
  • 1 pound pasta, homemade preferred
  • Parmesan rinds



  1. Heat 2 Tb oil in large ovenproof pot (I used a La Creuset) over medium heat. Sprinkle beef with salt and pepper. Brown well so deep brown crust is on the exterior of meat. Remove meat and set aside.
  2. Reduce heat to medium. Add remaining 2 tablespoons of Olive Oil to pot and melt. Add onion and cook until soft, stirring frequently, about 15 minutes until golden brown.
  3. Return beef and any accumulated juices to pot. Add wine, tomatoes with juice, and beef broth. Cover and place in 400 degree oven. Check after 1-1/2 hours. You may need to add more liquid. You can use wine or broth.
  4. Add parmesan rinds.
  5. Braise beef until tender, about 3 hours total. Using 2 forks, shred beef. Return beef to pot. Season to taste with salt and pepper. Can keep warm in a crock pot at this point.
  6. Make pasta (or use store bought) and cook according to directions.
  7. Divide pasta among 6 shallow bowls, spoon meat sauce over, and serve with freshly grated parmesan.

Do ahead: Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.


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