Home : Chef Paul's Recipes

Beef Italienne

Makes 6 servings

¼ cup olive oil
30 medium to large garlic cloves, peeled
2 cups chopped onions, in all
1½ pounds ground beef
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic®, in all
2 tablespoons all-purpose flour
1 can (5½ ounces) unsweetened apple juice
2 cups canned crushed tomatoes
1 cup canned tomato puree
1 cup chopped celery
4 cups beef stock or water, in all
½ teaspoon salt
1 pound uncooked dry pasta, cooked al dente according to package directions
how to prepare

In a 3½-quart saucepan over high heat, heat olive oil about 3 minutes or until it just starts to smoke.  Add garlic and stir to coat with oil.  Cook about 2 minutes or until garlic is lightly browned.  Remove garlic with slotted spoon and reserve.

Add 1 cup of the onions to saucepan and stir well.  Cook, stirring frequently, about 8 minutes or until onions are caramelized.  Remove onions with slotted spoon and reserve.

Add ground beef and 1 tablespoon of the Meat Magic®.  Cook, stirring occasionally to break up meat chunks, about 6 minutes or until meat has browned.  Stir in flour and cook about 4 minutes, stirring as crust browns on bottom of saucepan.  Stir in apple juice to deglaze pan, stirring and scraping up browned crust.  Cook another 6 minutes, stirring occasionally.  Stir in crushed tomatoes, tomato puree, reserved onions and garlic, the celery and the remaining onions.  Cook about 10 minutes, stirring occasionally at first, then frequently.  Stir in 2 cups of the stock and the remaining Meat Magic®.  Cook about 5 minutes or until sauce is boiling.  Reduce heat to low and cover.  Cook, stirring occasionally, about 18 minutes.  Stir in the remaining stock and the salt; increase heat to high.  Cook, stirring occasionally, about 5 minutes or until sauce is boiling. Reduce heat to low and cook, stirring occasionally, 11 minutes.  Pour sauce over hot cooked pasta.

Copyright © 1995 by Paul Prudhomme

Price: $3.00
Meat Magic® 2oz.
Use Meat Magic® on broiled, roasted, grilled, barbecued, stir-fried, bronzed or blackened beef, pork, poultry, veal, fish and wild game.Easy to use in bean dishes, chili, stews, gravies, gumbos an...

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