When it comes to cozy meals that bring joy, Italian beef recipes always come to mind. There’s something special about tender beef cooked to perfection in savory sauces, paired with herbs that create an irresistible aroma. Whether you’re in the mood for a classic Beef Ragù or a flavorful Osso Buco Milanese, these dishes offer a taste of Italy that’s sure to please. Ready to discover some delicious options? Let’s take a look at recipes that never disappoint.
Classic Beef Ragù
Indulge in the rich, savory flavors of a Classic Beef Ragù, a timeless Italian dish that’s perfect for any occasion. This hearty sauce combines tender beef simmered to perfection in a savory blend of tomatoes, wine, and aromatic herbs.
As the ragù slowly cooks, it develops a deep, robust flavor that pairs beautifully with pasta, polenta, or crusty bread. Whether you’re hosting a dinner party or enjoying a cozy family meal, this satisfying dish is sure to delight your taste buds and warm your soul.
The heart of a good ragù lies in the quality of its ingredients and the patience taken in its preparation. This recipe, serving 4-6 people, requires a slow-cooked approach to infuse the beef with the rich essence of the sauce.
The combination of the beef’s tenderness and the sauce’s depth creates a harmony of flavors that’s both comforting and exquisite. The following steps will guide you through creating this traditional Italian masterpiece.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef (preferably chuck)
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Cooking Instructions:
1. Prepare the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.
2. Brown the Beef: Increase the heat to medium-high and add the ground beef to the pot. Cook, stirring occasionally, until the beef is browned and cooked through. This should take about 8-10 minutes. Make sure to break up any large clumps of beef with a wooden spoon.
3. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 2-3 minutes, or until it has reduced by half.
4. Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, oregano, basil, and bay leaf. Season with salt and pepper to taste. Stir well to combine all the ingredients.
5. Simmer the Ragù: Reduce the heat to low and cover the pot. Let the ragù simmer gently for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the more flavorful it will become.
If the sauce becomes too thick, add a little water or beef stock to achieve your desired consistency.
6. Serve: Remove the bay leaf before serving. Spoon the ragù over your choice of cooked pasta, polenta, or bread. Garnish with fresh basil leaves and grated Parmesan cheese if desired.
Extra Tips:
For the best results, use a good quality red wine that you enjoy drinking, as this will greatly enhance the flavor of your ragù.
If you prefer a smoother sauce, you can use a handheld blender to partially blend the ragù to your desired texture. Additionally, this ragù can be made a day in advance, as the flavors will intensify overnight.
Simply reheat gently on the stove before serving. Enjoy your authentic Italian dining experience!
Osso Buco Milanese
Preparing Osso Buco Milanese is a culinary experience that combines patience with the right blend of ingredients. The veal shanks are first browned to lock in their juices, then slowly braised with white wine, broth, and aromatic vegetables until they reach a melt-in-your-mouth tenderness. This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends.
To achieve the authentic Milanese flavor, it’s important to use high-quality ingredients and allow enough time for the flavors to meld together during cooking.
Ingredients:
- 4-6 veal shanks (about 1.5 inches thick)
- Salt and black pepper
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or veal stock
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 2 teaspoons dried thyme
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Prepare the Veal Shanks: Season the veal shanks with salt and black pepper on both sides. Lightly coat each shank with flour, shaking off any excess.
- Brown the Shanks: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 8-10 minutes. Remove the shanks from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables over medium heat until they’re soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Deglaze and Simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half. Then, add the stock, diced tomatoes, bay leaves, and thyme. Stir to combine.
- Braise the Shanks: Return the veal shanks to the pot, ensuring they’re submerged in the liquid. Bring the pot to a gentle simmer, cover, and cook on low heat for 1.5 to 2 hours, or until the veal is tender and falls off the bone.
- Prepare the Gremolata: While the veal is braising, mix together the lemon zest and chopped parsley in a small bowl. This will be used as a garnish.
- Finish and Serve: Once the veal is done, remove the shanks from the pot and place them on a serving platter. Discard the bay leaves. Spoon the sauce and vegetables over the shanks and sprinkle with the prepared gremolata before serving.
Extra Tips: When choosing veal shanks, look for pieces with a good amount of marrow, as this will enrich the sauce. If veal isn’t available, you can substitute with beef shanks, though the flavor will differ slightly.
For a thicker sauce, you can remove the shanks after cooking and reduce the sauce by simmering it uncovered until it reaches the desired consistency. Serve Osso Buco Milanese with risotto alla Milanese or creamy polenta to complete the meal.
Italian Beef Braciole
Italian Beef Braciole is a classic dish that brings the comforting flavors of Italy into your kitchen. This dish consists of thin slices of beef that are rolled with a savory filling, then simmered in a rich tomato sauce until tender. The result is a flavorful and hearty meal that’s perfect for family gatherings or special occasions.
The beauty of braciole lies in its versatility; you can customize the filling to your liking, adding ingredients such as cheese, herbs, and breadcrumbs to suit your taste.
Traditionally, braciole is made with beef flank steak or top round, which are both affordable cuts of meat. The key to a successful braciole is to guarantee the beef is pounded thinly so it rolls easily and cooks evenly. The slow cooking process allows the flavors to meld together, resulting in a melt-in-your-mouth experience. This recipe serves 4-6 people, making it ideal for sharing with loved ones.
Ingredients for 4-6 People:
- 1 1/2 pounds beef flank steak or top round
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup pine nuts, toasted
- 1/4 cup raisins
- 4 tablespoons olive oil, divided
- 2 cups marinara sauce
- 1/2 cup red wine (optional)
- Kitchen twine or toothpicks
Cooking Instructions:
- Prepare the Beef: Lay the beef on a cutting board and cover with plastic wrap. Using a meat mallet, pound the beef to about 1/4-inch thickness. Season both sides with salt and pepper.
- Make the Filling: In a bowl, combine breadcrumbs, Parmesan cheese, parsley, minced garlic, pine nuts, and raisins. Mix well.
- Assemble the Braciole: Spread the filling evenly over the beef, leaving a small border around the edges. Starting from one short end, roll the beef tightly into a log. Secure with kitchen twine or toothpicks to hold the roll in shape.
- Brown the Braciole: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the braciole and brown on all sides, about 8-10 minutes. Remove the braciole from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil. Pour in the marinara sauce and red wine, stirring to combine. Bring to a simmer.
- Cook the Braciole: Return the braciole to the skillet, nestling it into the sauce. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender. Turn the braciole occasionally to guarantee even cooking.
- Serve: Remove the braciole from the sauce and let it rest for a few minutes. Slice into rounds and serve with the sauce drizzled over the top.
Extra Tips:
When pounding the beef, guarantee it’s of even thickness to promote uniform cooking. If the beef is too thick, it may not roll well or cook evenly.
For added flavor, consider adding a splash of balsamic vinegar to the sauce during the simmering process. If you prefer a thicker sauce, allow it to reduce uncovered for the last 15 minutes of cooking.
To save time, you can prepare the braciole a day in advance and refrigerate it until you’re ready to cook. This will also enhance the flavors as they meld together overnight.
Tuscan Beef Stew
Indulge in the rich, hearty flavors of Tuscan Beef Stew, a classic Italian dish that brings warmth and comfort to your dining table. This stew is renowned for its deep, savory flavors, achieved through a slow-cooking process that allows the beef to become tender and succulent. The addition of vegetables and aromatic herbs enhances the dish, creating a meal that’s perfect for cozy family gatherings or a special dinner with friends.
Originating from the picturesque region of Tuscany, this stew embodies the rustic charm and simplicity of Italian cuisine. It requires minimal ingredients but yields a dish full of robust flavors that keep you coming back for more. Serve it with crusty bread or creamy polenta to soak up the delicious broth, and you’ll have a meal that satisfies both the palate and the soul.
Ingredients (Serves 4-6):
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 ounces) diced tomatoes, with juice
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup pearl onions, peeled
- 1 cup button mushrooms, halved
- 1 tablespoon balsamic vinegar
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Beef: Begin by seasoning the beef cubes generously with salt and black pepper. This will enhance the flavor of the meat as it cooks.
- Brown the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding, and brown them on all sides. This should take about 5 minutes per batch. Remove the beef and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onions, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables are softened and the onions are translucent.
- Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. This step is essential for adding depth of flavor to the stew.
- Combine Ingredients: Return the beef to the pot and add the beef broth, diced tomatoes with juice, tomato paste, thyme, rosemary, and bay leaves. Stir everything together to combine.
- Simmer the Stew: Bring the mixture to a gentle simmer. Cover the pot with a lid, reduce the heat to low, and let it cook for about 2 hours. Stir occasionally to prevent sticking and guarantee even cooking.
- Add More Vegetables: After 2 hours, add the pearl onions and mushrooms to the pot. Continue to simmer for another 30-45 minutes, or until the beef is fork-tender and the vegetables are cooked through.
- Finish with Balsamic Vinegar: Stir in the balsamic vinegar to brighten the flavors of the stew. Remove the bay leaves before serving.
- Serve: Ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or polenta.
Extra Tips:
For the best flavor, use a good-quality red wine that you’d enjoy drinking. The alcohol will cook off, but the essence of the wine will enrich the stew.
If you prefer a thicker stew, you can mash a few of the cooked vegetables into the broth or add a slurry of cornstarch and water towards the end of cooking.
Leftovers can be stored in the refrigerator for up to 3 days, and the flavors often deepen after a day, making it an excellent make-ahead meal.
Bistecca Alla Fiorentina
Bistecca Alla Fiorentina, a quintessential Italian steak recipe, hails from the region of Tuscany and is renowned for its simplicity and robust flavors. This dish centers around a thick cut of beef, typically a T-bone or porterhouse steak, which is grilled to perfection, allowing the natural flavors of the meat to shine through. The secret to its divine taste lies in using high-quality beef, seasoned with just salt, pepper, and a drizzle of good olive oil, then cooked over a hot grill.
This traditional dish is perfect for a hearty meal and is best served with a side of cannellini beans, roasted potatoes, or a simple arugula salad. The steak should be cooked rare to medium-rare to maintain its tenderness and juiciness, embodying the essence of Italian cuisine which values quality ingredients and straightforward preparation.
Whether you’re hosting a gathering or simply craving a satisfying meal, Bistecca Alla Fiorentina is sure to impress with its rich, savory flavors.
Ingredients for 4-6 People:
- 1 T-bone or porterhouse steak (about 2 to 3 inches thick, 2-3 pounds)
- Coarse sea salt
- Freshly ground black pepper
- Extra-virgin olive oil
- Fresh lemon wedges (optional, for serving)
- Fresh rosemary sprigs (optional, for garnish)
Cooking Instructions:
- Prepare the Steak: Remove the steak from the refrigerator and allow it to come to room temperature, which should take about 1 hour. This guarantees even cooking.
- Season the Steak: Generously season both sides of the steak with coarse sea salt and freshly ground black pepper. Pat the seasoning into the meat gently with your fingers.
- Preheat the Grill: Prepare a charcoal grill for high heat, or preheat a gas grill to high. If using a charcoal grill, verify the coals are white-hot before cooking.
- Grill the Steak: Place the steak on the grill over direct heat. Cook for about 5-7 minutes on the first side, depending on the thickness, until a nice crust forms. Avoid pressing down on the steak to retain juices.
- Flip and Continue Cooking: Turn the steak over and grill for another 5-7 minutes for rare, or a little longer for medium-rare. Use a meat thermometer to check the internal temperature—125°F for rare and 135°F for medium-rare.
- Rest the Steak: Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, guaranteeing a juicy steak.
- Serve the Steak: Slice the meat against the grain and drizzle with extra-virgin olive oil. Serve immediately with lemon wedges and garnish with fresh rosemary if desired.
Extra Tips:
When cooking Bistecca Alla Fiorentina, it’s essential to start with a quality cut of beef, preferably from a trusted butcher. The thickness of the steak is important as it allows for a good sear on the outside while remaining juicy on the inside.
Avoid over-seasoning; the salt and pepper should enhance, not overpower, the natural beef flavor. Using a meat thermometer will help you achieve the perfect doneness, and remember to rest the steak before slicing to maintain its tenderness.
Additionally, for an authentic Tuscan experience, pair the steak with a robust Italian red wine like Chianti or Brunello di Montalcino.
Beef and Eggplant Parmesan
Indulge in the savory and rich flavors of Beef and Eggplant Parmesan, a comforting Italian-inspired dish that combines tender slices of eggplant layered with a hearty beef sauce, all baked to perfection with a generous topping of melted cheese. This dish brings together the earthy taste of eggplant with the robust flavor of seasoned ground beef, making it a satisfying meal for any occasion.
Whether you’re hosting a family dinner or looking for a cozy meal to enjoy during the week, this recipe promises to deliver a delightful culinary experience.
This version of the classic Parmesan dish isn’t only delicious but also a great way to incorporate more vegetables into your meals. The eggplant acts as a perfect base for the savory beef sauce, which is seasoned with garlic, onions, and Italian herbs, and then topped with layers of mozzarella and Parmesan cheese.
The result is a bubbling, cheesy delight that’s sure to become a favorite at your table. This recipe serves 4-6 people, making it ideal for a family meal or for leftovers that taste just as good the next day.
Ingredients (Serves 4-6):
- 1 large eggplant, sliced into 1/4-inch rounds
- 1 pound ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- Fresh basil leaves, for garnish (optional)
Instructions:
- Prepare the Eggplant: Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- Cook the Beef: In a large skillet over medium heat, add the ground beef and cook until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for about 15 minutes.
- Bread the Eggplant: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese. Dredge each eggplant slice in flour, dip in egg, and coat with the breadcrumb mixture.
- Fry the Eggplant: In another skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on each side, about 3 minutes per side. Remove and drain on paper towels.
- Assemble the Dish: In a baking dish, spread a thin layer of the beef sauce on the bottom. Layer half of the eggplant slices over the sauce, top with half of the remaining sauce, and sprinkle with half of the mozzarella cheese. Repeat the layers with the remaining eggplant, sauce, and cheese.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Extra Tips:
When selecting eggplants, choose ones that are firm and have a smooth, glossy skin for the best texture. If you want to make this dish ahead of time, you can prepare the beef sauce and bread the eggplant slices in advance, storing them separately in the refrigerator.
This will allow you to assemble and bake the dish quickly when you’re ready to serve. Additionally, if you prefer a spicier version, consider adding a pinch of red pepper flakes to the beef sauce for an extra kick. Enjoy your hearty Beef and Eggplant Parmesan with a side of garlic bread or a fresh green salad for a complete meal.
Italian Beef Meatballs
Italian Beef Meatballs are a classic dish that brings the robust flavors of Italy right to your kitchen. This dish combines ground beef with a blend of aromatic herbs and spices, creating juicy, flavorful meatballs that are perfect for any occasion.
Whether served as a main course or a hearty appetizer, these meatballs are sure to impress your family and friends with their rich taste and inviting aroma.
To make this dish truly shine, the meatballs are simmered in a luscious homemade tomato sauce that complements their savory nature. The sauce, infused with garlic, basil, and a hint of red wine, perfectly coats each meatball, ensuring every bite is as delightful as the last.
Serve these meatballs over a bed of spaghetti, or enjoy them on their own with a side of crusty Italian bread to soak up the delicious sauce.
Ingredients (Serves 4-6):
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, pepper, egg, and milk. Mix everything together gently with your hands until well combined, but be careful not to overwork the meat.
- Form the Meatballs: Shape the mixture into meatballs, about 1 1/2 inches in diameter. You should end up with approximately 18-24 meatballs, depending on size.
- Brown the Meatballs: In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, and cook until they’re browned on all sides, about 5 minutes per batch. Remove the browned meatballs and set them aside.
- Make the Sauce: In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Pour in the crushed tomatoes and red wine, if using. Stir in the oregano, basil, salt, and pepper. Bring the sauce to a simmer.
- Simmer the Meatballs: Return the meatballs to the skillet with the sauce. Lower the heat, cover, and let the meatballs simmer in the sauce for about 20-25 minutes, or until they’re cooked through.
- Serve: Once the meatballs are cooked, serve them hot over pasta or with bread, garnished with additional parsley and Parmesan cheese if desired.
Extra Tips:
When preparing Italian Beef Meatballs, it’s essential not to overmix the meat mixture, as this can make the meatballs tough.
Also, if you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet. For an extra kick, consider adding a pinch of red pepper flakes to the sauce.
If you choose to use red wine, it adds depth to the sauce, but it can be omitted if you prefer a non-alcoholic version. Enjoy your meal with a glass of Chianti for a true Italian experience!
Beef and Mushroom Risotto
Indulge in the creamy, comforting flavors of Beef and Mushroom Risotto, a dish that brings together the richness of Italian cuisine with the hearty satisfaction of beef. This risotto is perfect for a cozy family dinner or a special occasion, where the tender beef and earthy mushrooms are enveloped in creamy Arborio rice, creating a symphony of flavors and textures.
The slow-cooked beef infuses the risotto with depth and warmth, while the mushrooms add a savory, umami-rich profile that will leave everyone at the table craving more.
Preparing this dish takes a little time and patience, but the result is well worth the effort. With a few simple ingredients and a bit of love, you can create a gourmet meal that tastes like it came straight from an Italian trattoria.
The key to a perfect risotto lies in the gradual addition of liquid, allowing the rice to absorb all the flavors while releasing its creamy starches. Follow this recipe to serve 4-6 people, ensuring everyone gets a generous portion of this delectable dish.
Ingredients:
- 1 lb beef chuck or sirloin, cut into bite-sized pieces
- 2 cups Arborio rice
- 8 oz mushrooms, sliced (such as cremini or button)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Cooking Instructions:
- Prepare the Beef:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef pieces, season with salt and pepper, and brown them on all sides. Remove from the skillet and set aside.
- Cook the Onion and Garlic:
- In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion and garlic until they’re soft and fragrant, about 3-4 minutes.
- Add Mushrooms:
- Add the sliced mushrooms to the skillet and sauté until they’re golden brown and have released their moisture, approximately 5 minutes.
- Toast the Rice:
- Stir in the Arborio rice, ensuring it’s well-coated with the oil and mixed with the onion, garlic, and mushrooms. Cook for about 2 minutes until the rice is slightly toasted.
- Deglaze with Wine:
- Pour in the white wine and stir continuously until it’s mostly absorbed by the rice.
- Gradually Add Broth:
- Begin adding the beef broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next.
- Add Beef and Finish Cooking:
- Once the rice is almost cooked, about 18 minutes in, add the browned beef back into the skillet. Continue to cook, adding broth as needed, until the rice is al dente and creamy.
- Incorporate Butter and Cheese:
- Remove the skillet from heat, stir in the butter and Parmesan cheese until the risotto is creamy. Adjust seasoning with salt and pepper if needed.
- Serve and Garnish:
- Spoon the risotto into bowls or plates, garnish with chopped parsley, and serve immediately.
Extra Tips:
To achieve the perfect creamy texture, it’s essential to stir the risotto regularly. This helps release the rice’s starches, contributing to its creaminess.
If you prefer a richer flavor, consider using a combination of beef and chicken broth. Additionally, always use a good quality Parmesan cheese and fresh ingredients to maximize flavor.
For an even deeper taste, you can add a splash of truffle oil or a handful of porcini mushrooms if available. Enjoy your culinary creation with a glass of the same white wine used in the dish for a perfect pairing.
Sicilian Beef Arancini
Sicilian Beef Arancini are a delightful treat that combines the rich flavors of Italian cuisine into a convenient, crispy snack. Originating from Sicily, these golden-fried rice balls are filled with a savory beef mixture, offering a burst of taste with every bite. Perfect as an appetizer, a main course, or even a snack, they provide a satisfying blend of textures—crunchy on the outside and tender on the inside.
The recipe is a fun and engaging way to bring a taste of Italy to your kitchen, and it can easily be adapted to suit different preferences and occasions. Traditionally, Arancini are made from leftover risotto, but for this recipe, we’ll prepare the rice from scratch to guarantee the perfect consistency. The beef filling is infused with a rich tomato sauce, aromatic herbs, and a hint of wine, creating a depth of flavor that complements the creamy risotto rice.
Whether you’re hosting a dinner party or simply want to enjoy a cozy meal with your family, these Sicilian Beef Arancini are sure to impress. They serve 4 to 6 people, making them ideal for sharing.
Ingredients for 4-6 servings:
- 2 cups arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef
- 1/4 cup dry white wine
- 1/2 cup tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon chili flakes (optional)
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- Vegetable oil for frying
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Prepare the Rice: In a large saucepan, bring the chicken or vegetable broth to a simmer. Add the arborio rice and cook over medium heat, stirring frequently, until the rice is tender and has absorbed the broth, about 18-20 minutes. Stir in the Parmesan cheese, butter, and season with salt and pepper. Spread the rice onto a baking sheet to cool completely.
- Make the Beef Filling: Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent. Add the ground beef, cooking until browned. Pour in the white wine, allowing it to evaporate. Stir in the tomato sauce, oregano, basil, and chili flakes. Simmer for about 10 minutes until the mixture thickens. Set aside to cool.
- Form the Arancini: With moistened hands, take a handful of the cooled rice and flatten it into a disk. Place a tablespoon of the beef filling in the center, then mold the rice around it to form a ball. Repeat with remaining rice and filling.
- Coating: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball in flour, dip in eggs, and coat with breadcrumbs. Confirm each ball is evenly coated.
- Frying: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the arancini in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve: Garnish with fresh parsley if desired, and serve warm.
Extra Tips:
To guarantee perfect arancini, keep your hands slightly damp when shaping the rice balls to prevent sticking. If the rice is too sticky, chill it in the refrigerator for a few minutes to firm up.
For added flavor, consider adding a small cube of mozzarella to the center of each arancini for a gooey, cheesy surprise. If you prefer baking over frying, preheat your oven to 400°F (200°C) and bake the arancini on a parchment-lined baking sheet for 20-25 minutes, until golden brown. Enjoy these snacks fresh for the best taste and texture.
Slow-Cooked Italian Pot Roast
Indulge in the rich, savory flavors of a Slow-Cooked Italian Pot Roast, a dish that brings warmth and comfort to any meal. This hearty recipe combines the robust taste of beef with aromatic herbs, garlic, and a medley of vegetables, all simmered to perfection in a lush tomato-based sauce. The slow-cooking process allows the beef to absorb the flavorful surroundings, resulting in a tender, succulent roast that melts in your mouth.
Ideal for family gatherings or a cozy dinner, this Italian-inspired pot roast is sure to become a staple in your collection of cherished recipes. Perfect for serving 4-6 people, this Slow-Cooked Italian Pot Roast isn’t only delicious but also remarkably manageable to prepare.
Whether you’re a seasoned cook or a kitchen novice, this recipe simplifies the process with easy-to-follow steps, ensuring a successful and satisfying meal every time. Gather your ingredients, set aside some time, and let your slow cooker do the work, transforming simple ingredients into an extraordinary dish that captures the essence of Italian comfort food.
Ingredients:
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 4 large carrots, peeled and cut into chunks
- 3 stalks celery, chopped
- 1 pound baby potatoes, halved
- 2 bay leaves
- Fresh parsley, chopped for garnish
Cooking Instructions:
- Prepare the Beef: Season the beef chuck roast generously with salt and black pepper on all sides. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the beef and sear until browned on all sides, approximately 3-4 minutes per side. This step is essential for locking in the beef’s flavors.
- Prepare the Slow Cooker: Transfer the seared beef to your slow cooker. In the same skillet, add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 2-3 minutes.
- Combine Ingredients: Pour the beef broth and optional red wine into the skillet, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, tomato paste, oregano, basil, and thyme. Bring the mixture to a simmer, then carefully pour it over the beef in the slow cooker.
- Add Vegetables: Layer the carrots, celery, and baby potatoes around and on top of the beef. Add the bay leaves, ensuring they’re submerged in the sauce.
- Cook the Roast: Cover the slow cooker and set it to low. Allow the roast to cook for 8-10 hours, or until the beef is tender and easily shreds with a fork. Alternatively, you can cook on high for 4-5 hours.
- Final Touches: Once cooked, remove the bay leaves and discard them. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Extra Tips:
For an even richer flavor, consider marinating the beef in the red wine and herbs overnight before cooking. If you prefer a thicker sauce, you can remove the beef and vegetables at the end of cooking, then transfer the sauce to a saucepan and simmer it on the stove to reduce it further.
