Recipe: Bucatini with Wine-Infused Meat Sauce (using chuck steak and pork ribs)

BUCATINI WITH WINE-INFUSED MEAT SAUCE

"This Italian-style sauce is chock-full of meat, teetering deliciously on the edge of being a stew. Its flavor is boosted by plum tomatoes, a generous amount of red wine and just enough ground cloves to give the sauce a hint of sweetness. The essential balancing ingredient is water, used to deglaze the pan and bolster the liquid levels of the sauce as it cooks."

About 3 tablespoons mild olive oil or vegetable oil, or more as needed
1 medium onion, cut into 1/4- to 1/2-inch dice (about 1 cup)
2 large carrots, cut into 1/4- to 1/2-inch dice (about 1 cup)
1 large stalk celery, cut into 1/4- to 1/2-inch dice (about 2/3 cup)
1 pound boneless chuck steak, cut into flat pieces, 3 to 4 inches long, 1 inch wide and 1/4- to 1/2-inch thick
1 pound boneless country-style pork ribs, cut into flat pieces, 3 to 4 inches long, 1 inch wide and 1/4- to 1/2-inch thick
About 3 cups water, or as needed
3 cups red wine, preferably Chianti
2 tablespoons sugar
1/4 teaspoon ground cloves, or more to taste
Salt and freshly ground black pepper
1 (28 ounce) can Italian-style plum tomatoes with liquid, preferably San Marzano
1 pound bucatini-style spaghetti (or any thick spaghetti), uncooked*

In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add onion and cook for 3 to 4 minutes, until it just starts to soften.

Add carrots and celery; cook about 10 minutes, stirring every few minutes, until vegetables start to soften. Add more oil if the vegetables start to stick.

While vegetables are cooking, heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat until almost smoking. Add some of the meat, being careful not to crowd the pan. Brown on both of the large flat sides, about 2 to 3 minutes per side; transfer to a plate. Brown remaining meat in batches, adding more oil as needed; adjust heat so the oil does not burn. (Meat will not be cooked through.)

When the last of the meat is browned, immediately add 1 cup water to the pan, still over medium-high heat. Use a spatula to dislodge any browned bits from the bottom of the pan, then transfer the liquid and solids to the pot.

Add the browned meat, wine, sugar, cloves, and salt and pepper to taste. Add tomatoes and their liquid, crushing tomatoes by hand. Add water as needed to make sure the liquid covers the meat and vegetables. Reduce heat to medium or medium-low so that the mixture bubbles slowly and steadily. Cook uncovered for about 2 1/2 hours, until meat can be pulled apart easily with a fork. Add 1 to 2 cups of water as needed to keep the mixture soupy.

Transfer meat to a cutting board and use two forks to shred it, then return meat to pot. Add salt and pepper as necessary.

Serve over pasta that has been cooked according to package directions.

*The recipe calls for bucatini: thick, hollow spaghetti that allows the sauce to get inside the pasta, but any thick spaghetti or fettuccine may be substituted. Whichever pasta you choose, the recipe can be stretched by adding more tomatoes and wine.

Makes 8 generous servings
Source: Miami Herald, April 12, 2007