14 Savory Italian Beef Dinner Recipes That Transform Classic Cuts Into Magic

When I think of Italian cuisine, I instantly picture the rich, savory flavors that can turn any meal into something special. Classic beef cuts get a delicious makeover with the vibrant essence of Italy. From tender Osso Buco Milanese to hearty Tuscan Beef Stew, each dish is a taste of tradition and passion. Are you ready to explore this delicious journey? There’s so much more to uncover.

Osso Buco Milanese

Osso Buco Milanese is a classic Italian dish that originates from the Lombardy region. This hearty and flavorful meal is perfect for a family dinner or special occasion. The dish features braised veal shanks cooked slowly in a rich sauce of wine, broth, and vegetables. Traditionally, it’s served with Risotto alla Milanese, which is a creamy saffron-infused risotto that perfectly complements the tender meat and aromatic sauce. The slow cooking process guarantees that the meat becomes incredibly tender, with the marrow in the bone adding an extra depth of flavor to the dish.

Cooking Osso Buco Milanese is a rewarding experience that fills your home with inviting aromas. The dish requires a bit of patience, but the result is well worth it. The key to an authentic Osso Buco Milanese is to use high-quality veal shanks and to allow enough time for the flavors to meld together during the slow cooking process.

While the dish may seem complex, following the steps carefully will lead to a delicious and impressive meal that will surely delight your family and friends.

Ingredients for 4-6 Servings:

• 4-6 veal shanks, about 1½ inches thick
• Salt and freshly ground black pepper
• ½ cup all-purpose flour
• ¼ cup olive oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1½ cups chicken or beef broth
• 1 can (14 oz) crushed tomatoes
• 2 teaspoons dried thyme
• 1 bay leaf
• Zest of 1 lemon
• ¼ cup fresh parsley, chopped
• 1 teaspoon minced garlic (for gremolata)
• Risotto alla Milanese or polenta, for serving

Cooking Instructions:

1. Prepare the Veal Shanks: Pat the veal shanks dry with paper towels and season them generously with salt and pepper. Dredge each shank in flour, shaking off the excess.
2. Brown the Shanks: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 4-5 minutes per side. Remove the shanks from the pot and set them aside.
3. Sauté the Vegetables: In the same pot, add butter and reduce the heat to medium. Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are soft and fragrant, about 8-10 minutes.
4. Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer until it’s reduced by half.
5. Add Liquids and Herbs: Stir in the broth, crushed tomatoes, thyme, and bay leaf. Return the veal shanks to the pot, making sure they’re submerged in the liquid. Bring the mixture to a simmer.
6. Braise the Shanks: Cover the pot and reduce the heat to low. Allow the shanks to braise gently for 1½ to 2 hours, or until the meat is tender and falling off the bone.
7. Prepare the Gremolata: In a small bowl, combine the lemon zest, chopped parsley, and minced garlic. Set aside.
8. Serve: Transfer the veal shanks to a serving platter. Spoon the sauce and vegetables over the top. Sprinkle with the gremolata. Serve hot with Risotto alla Milanese or polenta on the side.

Extra Tips:

When cooking Osso Buco Milanese, it’s important to brown the veal shanks thoroughly to develop a rich flavor. If you don’t have a Dutch oven, a heavy pot with a tight-fitting lid will work as well.

Be sure to check the liquid level occasionally during the braising process, adding more broth if necessary to keep the shanks partially submerged. For a thicker sauce, remove the lid during the last 15 minutes of cooking.

The gremolata is a vital component, adding a fresh and zesty contrast to the rich flavors of the dish, so don’t skip it!

Bistecca Alla Fiorentina

Bistecca Alla Fiorentina is a traditional Italian dish originating from Tuscany, featuring a thick, juicy T-bone steak that’s grilled to perfection. This dish is known for its simplicity and relies heavily on the quality of the meat. Traditionally, the steak is from the Chianina breed of cattle, known for its tenderness and rich flavor. The steak is cooked over a high flame to achieve a charred crust while the inside remains succulent and tender. It’s often served rare to medium-rare, allowing the natural flavors of the beef to shine through.

To prepare Bistecca Alla Fiorentina, the steak is seasoned simply with salt and pepper, sometimes with a hint of olive oil or lemon to enhance the taste. Grilling is key; it should be done over charcoal to impart a smoky flavor that complements the beef’s natural savoriness. The dish is typically served as a centerpiece, accompanied by simple sides like roasted potatoes or a fresh green salad, making it a perfect choice for a family gathering or a special occasion.

Ingredients for 4-6 people:

• 1 T-bone steak (approximately 2-3 inches thick and 3-4 pounds in weight)
• Coarse sea salt
• Freshly ground black pepper
• Extra virgin olive oil
• Lemon wedges (optional)

Cooking Instructions:

1. Prepare the Steak: Remove the steak from the refrigerator at least one hour before cooking to allow it to come to room temperature. This guarantees even cooking throughout.
2. Season the Steak: Liberally sprinkle coarse sea salt and freshly ground black pepper on both sides of the steak. Optionally, drizzle with a little extra virgin olive oil and rub it into the meat to enhance moisture and flavor.
3. Preheat the Grill: Light a charcoal grill and let it heat until the coals are white-hot. The grill should be extremely hot to create the perfect sear on the steak.
4. Grill the Steak: Place the steak on the grill and let it cook for about 5-7 minutes on one side without moving it. This will help develop a nice crust. Flip the steak and grill for another 5-7 minutes on the other side.
5. Check for Doneness: Use a meat thermometer to check the internal temperature. For a rare steak, aim for 120°F (49°C), and for medium-rare, aim for 130°F (54°C). Adjust the cooking time as needed based on your preference.
6. Rest the Steak: Remove the steak from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy bite.
7. Serve: Slice the steak against the grain and serve on a platter. Drizzle with a bit of extra virgin olive oil and garnish with lemon wedges, if desired.

Extra Tips:

For the best results, always select a high-quality cut of meat, preferably from a reputable butcher or market. The thickness of the steak is essential for achieving the correct balance between the seared crust and the juicy interior.

If you’re using a gas grill, add some wood chips to mimic the smoky flavor of charcoal. Remember, patience is key when cooking Bistecca Alla Fiorentina; avoid pressing down on the steak while grilling, as this can release its natural juices.

Enjoy this authentic Italian delicacy with a glass of Chianti or another robust red wine for a complete Tuscan experience.

Tuscan Beef Stew

Tuscan Beef Stew is a hearty and flavorful dish that brings the rustic taste of the Italian countryside to your dining table. Rich in taste and aroma, this stew is a combination of tender beef, fresh vegetables, and aromatic herbs simmered to perfection. The slow-cooked nature of the dish allows the flavors to meld beautifully, making it an ideal meal for family gatherings or cozy nights in. Serving 4-6 people, this dish is perfect for sharing and pairs wonderfully with a side of crusty bread or a simple green salad.

The essence of Tuscan cooking is simplicity, and this stew is no exception. Using high-quality ingredients is key to achieving the authentic taste characteristic of this region. The dish is slow-cooked, allowing the beef to become melt-in-your-mouth tender while the vegetables soak up the rich broth. This recipe not only delivers a satisfying meal but also fills your home with a delightful aroma that will have everyone keenly awaiting dinner time.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 cup dry red wine
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef: Start by seasoning the beef cubes with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, browning each side to lock in flavor. Once browned, remove the beef and set it aside.
2. Sauté Aromatics: In the same pot, lower the heat to medium and add the chopped onion. Sauté until the onion becomes translucent, then add the garlic and cook for an additional minute until fragrant.
3. Add Vegetables: Stir in the carrots and celery, cooking for about 5 minutes or until they begin to soften.
4. Combine Ingredients: Return the beef to the pot and add the diced tomatoes, beef broth, red wine, rosemary, thyme, bay leaf, and tomato paste. Stir well to combine all ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the flavors have melded.
6. Finish and Adjust Seasoning: About 15 minutes before serving, stir in the balsamic vinegar. Taste and adjust seasoning with salt and pepper if needed.
7. Serve: Remove the bay leaf before serving. Garnish with fresh parsley and serve hot with crusty bread or over mashed potatoes.

Extra Tips:

For the best results, use a well-marbled cut of beef such as chuck, which will become tender as it cooks. If you have time, marinating the beef in red wine for a few hours before cooking can enhance its flavor.

Remember to occasionally stir the stew while it simmers to prevent sticking. If you prefer a thicker stew, you can mash some of the vegetables or add a slurry of flour and water towards the end of cooking. Enjoy your Tuscan Beef Stew with a glass of the same red wine used in the recipe to bring out the flavors even more.

Beef Pizzaiola

Beef Pizzaiola is a beloved Italian dish that combines tender beef with a rich and flavorful tomato sauce, infused with the robust flavors of garlic, oregano, and capers. This comforting and hearty meal is perfect for a family dinner and is traditionally served with crusty bread or a side of pasta to soak up the delicious sauce.

The beauty of Beef Pizzaiola lies in its simplicity, allowing each ingredient to shine through.

In this recipe, we’ll be preparing Beef Pizzaiola for a serving size of 4-6 people. We’ll use flavorful cuts of beef, such as round steak or chuck steak, which become tender and delicious as they simmer in the sauce. The key to a successful Beef Pizzaiola is to allow the sauce to develop a deep, rich flavor by cooking it slowly, which enhances the natural sweetness of the tomatoes and the savory notes of the herbs.

Ingredients:

• 2 pounds of beef round steak or chuck steak
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup capers, drained
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Beef: Begin by patting the beef dry with paper towels to remove any excess moisture. Season both sides generously with salt and pepper.
2. Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the beef and sear for about 3-4 minutes on each side until browned. Remove the beef from the skillet and set aside.
3. Cook the Onion and Garlic: In the same skillet, add the sliced onion and cook over medium heat until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Create the Sauce: Stir in the dried oregano and red pepper flakes (if using), then add the crushed tomatoes and capers. Season the sauce with salt and pepper to taste.
5. Simmer the Beef: Return the beef to the skillet, nestling it into the sauce. Reduce the heat to low and cover the skillet. Allow the beef to simmer for about 1 to 1.5 hours, or until the beef is tender and the flavors have melded together.
6. Serve: Once done, taste the sauce and adjust the seasoning if necessary. Serve the Beef Pizzaiola with a garnish of fresh basil leaves, and pair it with crusty bread or pasta.

Extra Tips:

For best results, use high-quality canned tomatoes, as they provide a richer flavor. If you prefer a spicier dish, increase the amount of red pepper flakes.

A slow-cooked Beef Pizzaiola benefits from being cooked in a heavy-bottomed skillet or Dutch oven, which helps maintain a consistent temperature and prevents burning. If you have leftovers, this dish tastes even better the next day as the flavors continue to develop.

Enjoy your Italian Beef Pizzaiola with a glass of red wine for the perfect Italian dining experience!

Braciole Di Manzo

Braciole Di Manzo is a classic Italian dish that features thin slices of beef rolled with a savory filling and simmered in a rich tomato sauce. The dish is traditionally made using flank steak or top round, which is pounded thin to create a tender base for the flavorful filling. The filling often includes ingredients such as garlic, parsley, breadcrumbs, and cheese, providing a delicious contrast to the hearty beef.

This dish is perfect for a family dinner or a special occasion, bringing the traditional flavors of Italy right to your table. The slow-cooking process allows the beef to absorb the rich flavors of the sauce, resulting in a melt-in-your-mouth experience.

Braciole Di Manzo is typically served with pasta or polenta, making it a complete, satisfying meal. The combination of tender beef, aromatic filling, and luscious tomato sauce creates a wonderfully comforting dish that’s sure to impress your guests. Follow the steps below to prepare this Italian classic for 4-6 people.

Ingredients:

• 2 pounds of flank steak or top round, pounded thin
• Salt and black pepper to taste
• 1/2 cup fresh breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, minced
• 1/4 cup pine nuts (optional)
• 3 tablespoons olive oil, divided
• 1/2 cup dry white wine
• 2 cups tomato sauce
• 1 cup beef broth
• Kitchen twine or toothpicks

Cooking Instructions:

1. Prepare the Beef: Lay the beef slices on a clean working surface. Lightly season both sides with salt and pepper. If the slices are thick, use a meat mallet to pound them to about 1/4-inch thickness.
2. Make the Filling: In a bowl, mix together the breadcrumbs, Parmesan cheese, parsley, minced garlic, and pine nuts (if using). Drizzle with 1 tablespoon of olive oil and mix until combined.
3. Assemble the Braciole: Spread a thin layer of the filling mixture onto each beef slice. Starting from one end, tightly roll each slice into a cylinder. Secure the rolls with kitchen twine or toothpicks to prevent them from unrolling during cooking.
4. Brown the Rolls: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef rolls and brown them on all sides, about 8-10 minutes in total. Remove the rolls from the skillet and set aside.
5. Deglaze the Pan: In the same skillet, pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes, reducing slightly.
6. Cook the Braciole: Return the beef rolls to the skillet. Pour in the tomato sauce and beef broth, making certain the rolls are submerged in the liquid. Bring to a simmer, then reduce the heat to low. Cover the skillet and let the braciole cook for 1.5 to 2 hours, or until the beef is tender.
7. Serve: Once cooked, remove the braciole from the skillet. Slice the rolls into 1-inch pieces and spoon the sauce over the top. Serve with pasta or polenta for a complete meal.

Extra Tips:

For the best results, verify the beef is pounded thinly, as this will make it easier to roll and more tender when cooked. If you don’t have a meat mallet, a rolling pin can work just as well.

Additionally, make sure to use kitchen twine rather than toothpicks if you plan to serve the braciole sliced, as the twine will hold the rolls together more securely. If you prefer a spicier sauce, consider adding a pinch of red pepper flakes to the tomato sauce while simmering. Enjoy your Braciole Di Manzo with a side of crusty bread to soak up the delicious sauce!

Italian Beef Ragu

Italian Beef Ragu is a hearty and flavorful dish that brings the rich taste of Italy to your dinner table. This savory sauce is slowly simmered to perfection, allowing the tender beef to meld beautifully with a medley of aromatic vegetables and robust herbs. Ideal for a family dinner, this dish can be served over your choice of pasta, polenta, or even creamy mashed potatoes, making it versatile and satisfying for all palates.

The key to a good ragu is patience, as the flavors develop over time to create a complex and deeply satisfying sauce. This recipe is designed to serve 4-6 people, making it perfect for a cozy night in or a small gathering with friends. By following this recipe, you’ll create a delicious and comforting meal that captures the essence of traditional Italian cooking.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 500g (about 1.1 lbs) beef chuck, cut into small cubes
• 1 cup red wine
• 2 cups beef broth
• 1 can (400g/14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Freshly chopped parsley, for garnish
• Freshly grated Parmesan cheese, for serving (optional)
• Cooked pasta, polenta, or mashed potatoes, for serving

Cooking Instructions:

1. Prepare the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, cooking until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
2. Brown the Beef: Increase the heat to medium-high and add the cubed beef to the pot. Cook until the beef is browned on all sides, stirring occasionally, for about 5-8 minutes.
3. Deglaze with Wine: Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, which should take about 5 minutes.
4. Simmer the Ragu: Add the beef broth, crushed tomatoes, tomato paste, oregano, thyme, bay leaves, salt, and pepper. Stir to combine, then bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
5. Finish and Serve: Remove the bay leaves from the sauce. Taste and adjust the seasoning if necessary. Serve the ragu over your choice of pasta, polenta, or mashed potatoes, garnished with freshly chopped parsley and Parmesan cheese, if desired.

Extra Tips: For an even richer flavor, consider cooking the ragu the day before serving, as the flavors tend to deepen overnight. You can also use a slow cooker for this recipe by browning the meat and vegetables on the stove, then transferring everything to the slow cooker to cook on low for 6-8 hours.

If you prefer a smoother sauce, use a wooden spoon to break down the beef into smaller pieces as it cooks. Finally, this dish freezes well, so consider making a double batch to have a quick and delicious meal ready for future dinners.

Beef Lasagna Al Forno

Beef Lasagna Al Forno is a classic Italian dish that’s perfect for family gatherings or a hearty Sunday dinner. This comforting recipe layers rich, meaty ragù, creamy béchamel sauce, and tender lasagna noodles to create a satisfying and delicious meal. The oven-baked dish, “al forno,” allows all the flavors to meld together beautifully, resulting in a creamy, cheesy, and savory delight. Ideal for serving 4-6 people, this recipe will fill your home with the irresistible aroma of Italian cooking.

The key to a perfect Beef Lasagna Al Forno lies in preparing each component with care. The meat sauce should be simmered slowly to develop a deep, robust flavor, while the béchamel should be smooth and creamy, adding a luscious texture to each bite. The lasagna noodles provide the structure needed to hold all the layers together, and the final touch of melted cheese on top adds a golden, bubbly finish. With some patience and attention to detail, you’ll be able to create this mouthwatering dish that will surely impress your family and friends.

Ingredients (Serves 4-6):

• 1 pound ground beef
• 9 lasagna noodles
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• Pinch of nutmeg

Instructions:

1. Prepare the Meat Sauce: In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the ground beef, breaking it up with a spoon, and cook until browned. Mix in the tomato paste, oregano, basil, salt, and pepper. Stir in the marinara sauce, reduce the heat, and let it simmer for 20 minutes.
2. Cook the Lasagna Noodles: While the sauce simmers, cook the lasagna noodles according to the package instructions. Drain and set aside.
3. Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste. Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the sauce thickens. Add a pinch of nutmeg and season with salt and pepper. Set aside.
4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of meat sauce. Place three lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by a third of the béchamel sauce, and a third of the mozzarella cheese. Repeat the layers once more. Top with the final three noodles, remaining meat sauce, béchamel sauce, and finish with mozzarella and Parmesan cheese.
5. Bake the Lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Extra Tips:

For the best results, use fresh, high-quality ingredients, especially for the cheese and marinara sauce. If you prefer a vegetarian version, substitute the ground beef with sautéed mushrooms or spinach.

Remember to let the lasagna rest before serving; this will help the layers set and make it easier to slice. You can also prepare the lasagna a day in advance and refrigerate it, allowing the flavors to develop even further. Reheat it in the oven before serving for an equally delicious meal.

Stracotto Al Chianti

Stracotto Al Chianti, a classic Italian beef dish, captures the essence of Tuscany’s rich culinary heritage. This slow-cooked beef stew is simmered in Chianti wine, infusing the meat with deep, robust flavors. The dish is perfect for a cozy family dinner or a special occasion, where the tender beef, soaked in aromatic herbs and vegetables, becomes the star of the meal.

Accompanied by a slice of crusty bread or a side of creamy polenta, Stracotto Al Chianti promises to transport your taste buds to the heart of Italy.

Historically, Stracotto, meaning “overcooked,” refers to the method of braising beef until it becomes exceptionally tender. The addition of Chianti wine, a staple in Tuscan cooking, elevates the dish with its fruity and earthy notes. This recipe serves 4-6 people, making it a delightful centerpiece for a gathering.

Immerse yourself in the rich flavors of Stracotto Al Chianti, where each bite offers a taste of comfort and tradition.

Ingredients:

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups Chianti wine
• 1 cup beef broth
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Beef: Begin by patting the beef chuck roast dry with paper towels, then season generously with salt and pepper on all sides.
2. Brown the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until a deep brown crust forms, approximately 10 minutes. Remove the beef from the pot and set it aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
4. Deglaze the Pot: Pour in the Chianti wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for about 5 minutes, reducing slightly.
5. Combine Ingredients: Return the beef to the pot, then add the beef broth, crushed tomatoes, tomato paste, bay leaf, thyme, and rosemary. Stir well to combine all the ingredients.
6. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally and add more broth if needed.
7. Adjust Seasoning: Once the beef is fully cooked, remove the bay leaf and adjust the seasoning with additional salt and pepper to taste.
8. Serve: Slice or shred the beef, and serve it with a generous ladle of the sauce over the top. Pair with crusty bread or polenta for a complete meal.

Extra Tips:

For an even richer flavor, prepare Stracotto Al Chianti a day in advance, allowing the flavors to meld overnight in the refrigerator. Reheat gently before serving.

When selecting Chianti, opt for a mid-range bottle that you’d enjoy drinking, as the quality of the wine will impact the dish’s final taste. If Chianti is unavailable, a dry red wine can be used as a substitute.

Additionally, make sure the beef is well-browned for maximum flavor development during the initial searing process.

Beef and Mushroom Risotto

Indulge in the rich and creamy flavors of Italian Beef and Mushroom Risotto, a dish that perfectly balances tender beef, savory mushrooms, and creamy Arborio rice. This classic Italian comfort food is ideal for a cozy family dinner or a special occasion.

The beef is seared to perfection, releasing its juices to mingle with the earthy notes of sautéed mushrooms, creating a symphony of flavors that blend beautifully with the creamy texture of the risotto.

This recipe serves 4-6 people and is perfect for those who appreciate a hearty and satisfying meal. The key to a perfect risotto lies in patience and continuous stirring, allowing each grain of rice to absorb the delicious broth slowly, resulting in a dish that’s both soothing and flavorful.

With a few simple ingredients and some care in the cooking process, you can bring a taste of Italy to your dining table.

Ingredients:

• 1 lb beef sirloin, cut into bite-sized pieces
• 1 cup Arborio rice
• 1 cup white mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Start by ensuring all your ingredients are ready. Cut the beef into bite-sized pieces, slice the mushrooms, finely chop the onion, and mince the garlic.
2. Sear the Beef: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the beef pieces and season with salt and pepper. Sear the beef until browned on all sides, about 5 minutes. Remove the beef from the pan and set aside.
3. Sauté the Vegetables: In the same pan, add another tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and garlic, sautéing until the onion is translucent. Then, add the sliced mushrooms and cook until they’re golden brown.
4. Cook the Rice: Add the Arborio rice to the pan with the vegetables, stirring continuously for about 2 minutes until the rice is slightly translucent around the edges.
5. Deglaze with Wine: Pour in the white wine, stirring until it’s mostly absorbed by the rice. This step will add depth of flavor to the risotto.
6. Add the Broth Gradually: Begin adding the beef broth, one cup at a time, stirring continuously and allowing each cup to be absorbed before adding the next. This process should take about 18-20 minutes, resulting in a creamy consistency.
7. Combine Beef and Cheese: Once all the broth is absorbed, return the seared beef to the pan. Stir in the grated Parmesan cheese and the remaining tablespoon of butter until melted and well combined.
8. Season and Serve: Taste the risotto and adjust the seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.

Extra Tips:

For an even richer flavor, consider using a combination of different mushroom varieties, such as porcini or shiitake, along with the white mushrooms.

If you prefer a creamier risotto, you can add a bit more butter or cheese towards the end of cooking. Remember, the key to a perfect risotto is patience and constant stirring, which helps release the starches from the rice for that desired creamy texture.

Serve immediately for the best taste and texture.

Italian Beef Brisket

Italian Beef Brisket is a succulent and flavorful dish that brings the taste of Italy right to your dining table. This dish combines the rich, robust flavors of slow-cooked beef brisket with the aromatic herbs and spices typical of Italian cuisine. The meat is cooked until it’s tender and juicy, allowing the flavors to meld perfectly. Whether you’re serving it for a family dinner or a special occasion, this Italian Beef Brisket is sure to impress your guests with its delicious taste and comforting aroma.

The beauty of this dish lies in its simplicity and the quality of its ingredients. By using fresh herbs, ripe tomatoes, and a good cut of beef, you can create a meal that’s both hearty and refined. The brisket is slowly braised in a rich tomato sauce, infused with garlic, onions, and Italian herbs, creating a symphony of flavors that permeate the meat. Serve it with a side of creamy polenta or buttery mashed potatoes to soak up the savory sauce, and you have a meal that’s both satisfying and elegant.

Ingredients (Serves 4-6):

• 3 lbs beef brisket
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 tablespoon balsamic vinegar
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Brisket: Pat the beef brisket dry with paper towels. Season it generously with salt and pepper on all sides. This step is essential for achieving a flavorful crust on the brisket when seared.
2. Sear the Brisket: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the brisket and sear it on all sides until a golden-brown crust forms, about 4-5 minutes per side. Remove the brisket from the pot and set it aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes, until the onions become translucent and the garlic is fragrant.
4. Prepare the Sauce: Add the beef broth, crushed tomatoes, tomato paste, and balsamic vinegar to the pot. Stir in the dried oregano, basil, and thyme. Mix well to combine all the ingredients.
5. Simmer the Brisket: Return the seared brisket to the pot, submerging it in the sauce. Bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Allow the brisket to cook for 3-4 hours, or until it’s tender and easily shreds with a fork.
6. Serve: Once the brisket is cooked, remove it from the pot and let it rest for a few minutes before slicing. Serve the brisket slices with the rich tomato sauce poured over them. Garnish with fresh parsley for added flavor and color.

Extra Tips:

For best results, choose a well-marbled brisket, as the fat content will contribute to the overall tenderness and flavor of the dish. If you have the time, allow the brisket to marinate in the refrigerator with the spices and garlic for a few hours or overnight before cooking. This will enhance the depth of flavor.

Additionally, if you prefer a thicker sauce, remove the lid during the last half-hour of cooking to allow the sauce to reduce. This dish also tastes even better the next day, making it a great option for meal prep or leftovers.

Polpette Di Manzo (Beef Meatballs)

Polpette Di Manzo, or Italian beef meatballs, are a classic Italian comfort food that brings together the rich flavors of beef, herbs, and spices. These meatballs are perfect for a hearty dinner and can be served over pasta, with a side of crusty bread, or even on their own with a simple salad. The key to perfect meatballs is in the balance of ingredients, guaranteeing that they’re tender yet firm enough to hold their shape.

Traditionally, Polpette Di Manzo are cooked in a rich tomato sauce that enhances their flavor and keeps them moist. This recipe will guide you through creating meatballs that are flavorful and satisfying, using a combination of beef, breadcrumbs, and herbs. Suitable for a family dinner, this recipe serves 4-6 people, providing a delicious and filling meal.

Ingredients:

• 1 lb ground beef
• 1 cup breadcrumbs
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• 24 oz marinara sauce
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, Parmesan cheese, milk, minced garlic, chopped parsley, salt, pepper, oregano, and red pepper flakes. Mix the ingredients thoroughly using your hands or a wooden spoon until everything is well incorporated.
2. Form the Meatballs: Using your hands, shape the mixture into meatballs about 1 1/2 inches in diameter. This size guarantees that they cook evenly and remain juicy.
3. Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, turning them carefully with tongs. This should take about 6-8 minutes.
4. Simmer in Sauce: Once all the meatballs are browned, transfer them to a large pot or deep skillet. Pour the marinara sauce over the meatballs, making sure they’re covered. Bring the sauce to a gentle simmer over low heat, cover the pot, and cook for 25-30 minutes. This allows the meatballs to cook through and absorb the flavors of the sauce.
5. Serve: Once cooked, remove from heat and let the meatballs sit for a few minutes. Garnish with fresh basil leaves if desired. Serve the meatballs over cooked pasta, with a side of crusty bread, or on their own.

Extra Tips:

For the best texture and flavor, use fresh breadcrumbs rather than store-bought. You can make them by pulsing day-old bread in a food processor. If you prefer a spicier kick, increase the amount of red pepper flakes.

Additionally, letting the meatball mixture rest for about 10 minutes before forming the meatballs can help the flavors meld and the breadcrumbs absorb the moisture, leading to a more cohesive mixture. If you have extra time, making your own marinara sauce can further enhance the dish’s authentic Italian flavor.

Beef Tagliata With Arugula

Beef Tagliata with Arugula is a classic Italian dish that highlights the natural flavors of high-quality beef combined with the peppery bite of fresh arugula. Originating from the Tuscan region, this dish is traditionally served as a main course and is cherished for its simplicity and elegance.

The beef is typically seared to perfection, sliced thinly, and then served on a bed of arugula, often drizzled with olive oil and finished with a sprinkle of Parmesan cheese, making it a perfect blend of flavors and textures.

Preparing Beef Tagliata with Arugula is straightforward, yet it requires attention to detail to guarantee the beef is cooked to the right temperature and the greens stay vibrant. This dish is perfect for a dinner party or a special family meal, offering a taste of Italy that can be enjoyed by everyone.

With minimal ingredients but maximum flavor, it’s a wonderful way to enjoy a hearty yet invigorating meal that celebrates the essence of Italian cuisine.

Ingredients for 4-6 people:

• 2 pounds beef sirloin or ribeye steak
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil, plus extra for drizzling
• 2 cloves garlic, crushed
• 2 cups fresh arugula
• 1 lemon, juiced
• Shaved Parmesan cheese for garnish
• Balsamic glaze (optional)

Cooking Instructions:

1. Prepare the Steak: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
2. Heat the Pan: Place a heavy skillet or grill pan over high heat and add 3 tablespoons of olive oil. Once the oil is shimmering, add the crushed garlic cloves to infuse the oil with flavor.
3. Cook the Steak: Carefully add the steak to the hot pan. Sear the steak for about 3-4 minutes on each side for medium-rare, or adjust the cooking time according to your preferred level of doneness. Use tongs to turn the steak, and avoid piercing it with a fork to keep the juices inside.
4. Rest the Steak: Once cooked to your liking, transfer the steak to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, assuring a juicy and tender result.
5. Prepare the Arugula: While the steak is resting, place the arugula in a large bowl. Drizzle with a little olive oil and lemon juice, and season with salt and pepper. Toss gently to combine.
6. Slice and Serve: Slice the rested steak against the grain into thin strips. Arrange the arugula on a serving platter or individual plates, and place the sliced steak on top. Garnish with shaved Parmesan cheese and, if desired, a drizzle of balsamic glaze.

Extra Tips:

To achieve the perfect sear on your steak, make sure your pan is very hot before adding the meat. This will help create a beautiful crust while keeping the inside tender.

It’s essential to let the steak rest before slicing; this step is key to maintaining its juiciness. If you’re using a thicker cut of steak, you might want to finish it in the oven after searing to guarantee it cooks evenly throughout.

Finally, be mindful of the balance of flavors; the pepperiness of the arugula and the acidity of the lemon and balsamic should complement the rich taste of the beef. Enjoy your Beef Tagliata with a glass of red wine for an authentic Italian dining experience.

Salsiccia E Manzo Alla Griglia

Grilling the meats over an open flame gives them a slightly charred exterior while keeping the inside juicy and flavorful. The addition of traditional Italian seasonings, such as rosemary and garlic, enhances the natural flavors of the meats. This dish isn’t only delicious but also simple to prepare, making it a great option for both novice and experienced cooks.

With a serving size of 4-6 people, it’s perfect for sharing with family and friends.

Ingredients (Serves 4-6):

• 4 Italian sausages
• 1.5 pounds of beef steak (such as ribeye or sirloin)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Meat: Begin by patting the beef steak dry with paper towels. Season both the steak and sausages generously with salt and pepper on both sides. This step is essential to enhance the natural flavors of the meat.
2. Marinate: In a small bowl, combine olive oil, minced garlic, rosemary, and thyme. Rub this mixture all over the beef steak and sausages. Allow the meats to marinate for at least 30 minutes at room temperature. This allows the flavors to penetrate the meat.
3. Preheat the Grill: Preheat your grill to medium-high heat. This should take about 10-15 minutes. A hot grill will sear the meat, locking in juices and creating a delicious crust.
4. Grill the Sausage: Place the sausages on the grill, turning occasionally, until they’re cooked through and have nice grill marks, about 10-12 minutes. Move them to a cooler part of the grill if they start to char too quickly.
5. Grill the Beef: Place the beef steak on the grill. Cook for about 4-6 minutes on each side for medium-rare, or adjust to your preferred doneness. Use a meat thermometer for accuracy; 130°F for medium-rare.
6. Rest the Meat: Once cooked, remove the meats from the grill and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier bite.
7. Serve: Slice the steak against the grain into thin strips and serve alongside the sausages. Garnish with lemon wedges for a fresh, tangy finish.

Extra Tips: For a more intense flavor, consider marinating the meats overnight in the refrigerator. If using a charcoal grill, add some wood chips to the coals for a smokier taste. Always let the meat come to room temperature before grilling to guarantee even cooking.

Additionally, avoid pressing down on the meats while grilling as it can squeeze out the juices, making the meat dry. Enjoy your Salsiccia E Manzo Alla Griglia with a side of grilled vegetables or a fresh salad for a complete meal.

Italian Beef Stuffed Peppers

Italian Beef Stuffed Peppers bring a delightful fusion of traditional Italian flavors and hearty comfort food. This dish is perfect for a family dinner or a cozy night in, offering a delicious mix of savory beef, aromatic herbs, and tender bell peppers. The bell peppers are filled to the brim with a seasoned beef and rice mixture, topped with melted cheese, creating a symphony of flavors and textures in each bite. The blend of Italian herbs and the rich, meaty filling makes this dish a satisfying meal that’s both nourishing and comforting.

These stuffed peppers aren’t only flavorful but also visually appealing, with their vibrant colors and fragrant aroma. Ideal for serving 4-6 people, this recipe is both easy to prepare and a joy to share with loved ones. It’s a versatile dish that can be customized to suit your taste preferences, whether you want to add a little heat with some red pepper flakes or keep it mild and savory. The following recipe will guide you through the process of creating this delightful Italian-inspired meal.

Ingredients (Serves 4-6):

• 6 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee it’s hot and ready when your stuffed peppers are prepared for baking.
2. Prepare the Bell Peppers: Carefully cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish, ensuring they’re stable.
3. Cook the Beef Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add the ground beef to the skillet, cooking until it’s browned and fully cooked. Drain any excess fat.
4. Combine Ingredients: Stir in the cooked rice, marinara sauce, oregano, basil, salt, and pepper into the beef mixture. Mix thoroughly, allowing the flavors to meld together. Cook for an additional 2-3 minutes.
5. Stuff the Peppers: Spoon the beef and rice mixture into each prepared bell pepper, pressing down gently to pack the filling tightly.
6. Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, allowing the peppers to soften.
7. Add Cheese and Finish Baking: Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top of each stuffed pepper. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve and Garnish: Once baked, remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

For a variation in flavor, consider adding a pinch of red pepper flakes to the beef mixture for a spicy kick. You can also substitute the beef with ground turkey or chicken for a lighter option.

When selecting bell peppers, choose ones that are similar in size to guarantee even cooking. If you prefer a softer texture, you can parboil the peppers for a few minutes before stuffing them.

This dish pairs beautifully with a simple side salad or crusty bread to complete the meal.