Corzetti pasta with Genovese meat sauce (al tocco di carne)

5 from 9 votes

This unique 2 in 1 braised beef pasta recipe from Liguria can be served with pasta and as a delicious pot roast.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Main Course

Cuisine: Italian, Liguria, Northern Italy

Keyword: authentic Italian pasta recipe, braised beef, corzetti, Italian food, Italian recipe, ragu

Servings:

Calories: 840kcal

Author: Jacqui

400 g corzetti or croxetti pasta medallions (14oz) you can also use other pasta
500 g lean beef (1lb) braising or stewing beef works well
60 g dried porcini mushrooms (2oz) I used frozen and fresh are delicious too
1 onion peeled and finely chopped
2 carrots washed and finely chopped
2 celery stalks washed and finely chopped
1 garlic clove peeled and finely chopped
500 g sauce tomatoes or cherry tomatoes (1lb) sauce tomatoes will need to be peeled. Cherry tomatoes can be left whole if very small
1 small sprig rosemary chopped
2 bay leaves
1 handful fresh parsley chopped
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

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.

This recipe can be used as 2 courses or meals if you keep the meat aside and serve it separately.

Traditionally, Genovese meat sauce is served with crozetti but you can use other types of short pasta or ricotta filled ravioli.

This recipe can also be made with homemade corzetti.