Ingredients
Method
- Pat meat dry with towels. Generously sprinkle salt and pepper, pressing granules into the surface.
- Heat 1 tbsp olive oil in a Dutch oven until shimmering. Sear beef in 2 batches, browning all surfaces in 3–5 minutes, then set aside.
- Add remaining olive oil to the pot. Cook garlic first to infuse, then add onions for 2 minutes until translucent.
- Return seared beef to the pot. Pour in enough liquid (water or beef broth) to cover half the meat. Simmer, covered, for 1–2 hours until tender.
- Remove meat, shred it with forks, then blend 2–3 cups of the sauce in a food processor until smooth.
- Return shredded beef and smooth sauce to the pot. Cook pasta directly in the same sauce or toss it in a separate pot before combining.
Notes
Use any leftover cooked beef, leaner cuts for less fat.
Replace wine with beef broth for halal compliance.
Carrots and celery can be added to the sofrito base for extra depth.
Adjust salt gradually to taste.
Replace wine with beef broth for halal compliance.
Carrots and celery can be added to the sofrito base for extra depth.
Adjust salt gradually to taste.