Not only is Disney a great place to vacation for it’s rides and shows, it’s also a great place to try fantastic restaurants!
We had an amazing pasta dish at a restaurant during our last visit
In fact we thought it was so good we just new we had to try and recreate it when we got home!
The combination of flavors was amazing, you had the richness from the braised beef, the silkiness of homemade pasta and then a little sharp bite from the arugula that just tied it all together
Here is our adaptation
Let’s start with the braised beef. This step can be done ahead of time
We are going to use our “go to” braised beef short rib recipe
Here I have 5 beef short ribs that I have seasoned with some kosher salt and ground black pepper
Get a dutch oven or other heavy duty oven proof pot on a burner with about 2 tablespoons of olive oil, heat until lightly smoking
And make sure to preheat your oven to 350 F
Place your ribs in the pot seasoning side down, and season the back side
Sear each side 5-6 minutes, or until a nice crust forms
Remove from the pot and set aside
Now Let’s prep the veggies
You will need 1 large onion, 2 large carrot’s, 2 celery stalks and about 4 cloves of garlic
Peel your onion and garlic, peel your carrots and trim your celery, then give every one a nice chop
Add all your veggies into the pot, season with kosher salt and ground black pepper and let simmer 8-10 minutes or until they start to get tender
Once your vegetables are tender we will deglaze the pan with 2 cups of dry red wine (like a Cabernet)
Deglazing basically means the liquid will hit the hot pot and loosen up all those delicious brown bits on the bottom adding more flavor
I bring this to a boil, lower the heat and simmer around 15 minutes to cook some of the alcohol off from the wine
As it simmers stir and scrape up the bottom to release extra flavor
Next add in 2 cups of stock, here I’m using chicken
Bring this to a boil then remove from the heat
Add your ribs back in and make sure they are mostly covered with liquid
Place the covered pot in the oven and let cook for 2-2 1/2 hours or until the meat falls right off the bone when tested with a fork
These look rich and delicious!
You can serve these whole or remove the bones and shred with a fork like I did here
I then add them back into their juices
Now let’s move onto the pasta
You can cook your favorite store bought brand, according to the directions, drain and set aside
Or you can make some fresh fettuccine like we are going to for this dish
To make homemade pasta click on our link below
We have our fettuccine, resting on a floured sheet pan
We brought 6 cups of salted water to a boil, then we add in a couple “nests” of pasta at a time, cooking for around 3-4 minutes for al dente
Remove from the water, drain and place into a bowl
Drizzle with a bit of extra virgin olive oil to keep the pasta from sticking
Repeat until all the pasta is cooked
Next you will need about 1 1/2 cups of baby arugula, 1 cup of grated parmesan cheese and 1 teaspoon of crushed red pepper flakes
Now it is basically time to plate the food
Place a portion of pasta in a plate or bowl, sprinkle with a handful of your baby arugula, top with a scoop of the braised beef along with some of that delicious pan juice
Sprinkle with some parmesan cheese and crushed red pepper flakes
Repeat for remaining servings
Enjoy!!!
Simply Sundays! ~ Pasta with Braised Beef and Baby Arugula
Ingredients
For the beef
2 tablespoons of olive oil
5 beef short ribs
1 large onion
2 large carrots
2 celery stalks
4 cloves of garlic
2 cups of red wine
2 cups of chicken stock
kosher salt
ground black pepper
For the pasta
1 pound of your favorite brand pasta, cooked and drained
For homemade pasta : Fresh Pasta Dough
To serve
1 1/2 cups of baby arugula
1 cup of grated parmesan cheese
1 teaspoon of crushed red pepper flakes
Directions
For the beef
Season your short ribs with kosher salt and ground black pepper. Preheat your oven to 350 F. Get a dutch oven or other heavy duty oven proof pot on a burner with about 2 tablespoons of Extra Virgin Olive Oil, heat until lightly smoking
Place your ribs in the pot seasoning side down, and season the back side. Sear each side 5-6 minutes, or until a nice crust forms. Remove from the pot and set aside
Peel and chop 1 large onion, 2 large carrot’s, 2 celery stalks and about 4 cloves of garlic. Add all your veggies into the pot, season with kosher salt and ground black pepper and let simmer 8-10 minutes or until they start to get tender
Deglaze the pot with 2 cups of dry red wine (like a Cabernet), scraping up the browned bits from the bottom. Bring to a boil, then reduce heat and simmer for 15 minutes to cook off some of the alcohol from the wine
Pour in 2 cups of chicken stock and bring this to a boil. Turn the heat off and add your ribs back in making sure they are mostly covered with liquid. Place the covered pot in the oven and let cook for 2-2 1/2 hours or until the meat falls right off the bone when tested with a fork
Serve whole or shred with forks. Return meat to it’s pan juices before serving
For the pasta
Follow the directions for store bought
For homemade cook the pasta for 3-4 minutes in rapidly boiling, salted water. Remove and drain, place in a bowl and drizzle with extra virgin olive oil to keep the pasta from sticking
To serve
Place a helping of pasta in a plate or bowl, sprinkle with a handful of baby arugula, top with a scoop of the braised beef in it’s pan juices, sprinkle with grated parmesan cheese and crushed red pepper flakes
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Pyrex 3-Piece Glass Measuring Cup Set
© Simply Sundays 2016
All rights reserved
what a nice recipe ! need to make it ASAP 🙂
Please let us know what you think!
What a beautiful dish! Mmmm. Thank you for sharing your delicious creations as always! -Deb
Thank you Deb! 🙂