Braised Beef Contadina from Maggiano's features tender, slow-cooked beef simmered in a rich tomato and herb sauce, accompanied by sauteed vegetables and al dente pasta, presenting a hearty and flavorful Italian classic.
Equipments
- Large Dutch oven or heavy-bottomed pot
- Chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Tongs
- Measuring cups
- Measuring spoons
- Mixing bowls
- Skillet (for sautéing vegetables, if separate)
- Pasta pot
- Colander
- Serving platter or bowls
Ingredients
- 2 lbs (900g) beef chuck roast
- 1 tablespoon olive oil
- 1 large onion
- 4 cloves garlic
- 2 carrots
- 2 celery stalks
- 1 cup red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon sugar
- Salt
- Black pepper
- 2 bay leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- 1 lb (450g) rigatoni or pappardelle pasta
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter (optional, for finishing sauce)
Choosing the right cut of beef, such as chuck roast, is crucial for achieving the tender, slow-cooked texture that defines Braised Beef Contadina. Using a full-bodied red wine enhances the richness of the tomato and herb sauce, while fresh vegetables and herbs contribute layers of flavor. Monitoring seasoning with salt, black pepper, and a touch of sugar balances the acidity of the crushed tomatoes. You can customize the heat level by adjusting or omitting the crushed red pepper flakes. The Braised Beef Contadina from Maggiano's copycat menu captures the essence of this classic dish, delivering a hearty and authentic Italian dining experience.
Instructions
- Instructions:
- Preheat oven to 325°F (163°C) if oven-braising.
- Pat beef chuck roast dry and season with salt and black pepper.
- Heat olive oil in Dutch oven over medium-high heat.
- Sear beef on all sides until browned; remove and set aside.
- Add chopped onion, carrots, and celery to pot; sauté until softened.
- Stir in minced garlic and cook until fragrant.
- Add tomato paste; cook briefly until slightly caramelized.
- Deglaze pot with red wine, scraping up browned bits.
- Stir in crushed tomatoes, beef broth, dried oregano, basil, thyme, rosemary, sugar, bay leaves, and red pepper flakes.
- Return beef to pot; submerge in sauce.
- Bring to simmer, cover, and transfer to oven (or cover and gently simmer on stovetop).
- Braise for 2.5–3 hours, until beef is fork-tender.
- Remove beef; shred or slice.
- Discard bay leaves from sauce.
- Simmer sauce on stovetop to thicken if needed; finish with butter if desired.
- Adjust seasoning with salt and pepper.
- Meanwhile, cook pasta in salted boiling water until al dente.
- Drain pasta and set aside.
- Sauté extra vegetables (if using) in a skillet.
- Toss cooked pasta with sauce and sautéed vegetables, if using.
- Arrange beef over pasta; ladle more sauce on top.
- Sprinkle with fresh parsley and grated Parmesan.
- Serve on platter or in bowls.
Substitution
Braised Beef Contadina from Maggiano's copycat menu relies on slow-cooked beef simmered in a tomato and herb sauce to achieve its signature richness. If red wine is unavailable or you prefer a non-alcoholic version, substituting with additional beef broth or grape juice can maintain depth of flavor. Using dried herbs instead of fresh is acceptable but increase the quantity slightly to preserve aroma and taste. When sauteing vegetables, a heavy-bottomed skillet ensures even cooking without burning. You can swap rigatoni with pappardelle or other pasta shapes, but adjust cooking times accordingly to achieve an al dente texture.
Tips
Make sure to pat the beef chuck roast dry before seasoning to achieve a better sear, locking in flavors during browning. Use a heavy-bottomed Dutch oven to evenly distribute heat and prevent burning while sauteing the vegetables and simmering the sauce. Keep an eye on the braising time; the beef should be fork-tender but not falling apart, ideally braised for 2.5 to 3 hours at 325degF (163degC). When cooking your rigatoni or pappardelle, salt the boiling water well and cook until al dente to maintain texture when combined with the rich tomato-herb sauce.
Nutritions
Braised Beef Contadina from Maggiano's is rich in protein due to the beef chuck roast, supporting muscle repair and growth. The inclusion of vegetables such as carrots, celery, and onions provides dietary fiber, vitamins A and C, and antioxidants essential for immune function. Olive oil and herbs contribute healthy fats and anti-inflammatory compounds, while the tomato-based sauce offers lycopene, a potent antioxidant linked to heart health. Your meal balances macronutrients and micronutrients, making it a nutritious choice for a satisfying Italian dinner.
Storage
Store your Braised Beef Contadina in airtight containers to preserve its rich flavors and prevent moisture loss. Refrigerate within two hours of cooking and consume within 3 to 4 days for optimal taste and safety. For longer storage, freeze the beef and sauce separately from the pasta in freezer-safe bags or containers, ensuring to thaw overnight in the refrigerator before reheating gently.
Variation or Alternatives
For a variation, substitute the beef chuck roast with lamb shoulder for a richer, slightly gamey flavor profile. You can replace red wine with a balsamic vinegar and beef broth mix to add tanginess while keeping the sauce balanced. Instead of rigatoni or pappardelle, try using polenta or creamy mashed potatoes as the base to complement the braised meat and sauce. You might also finish the sauce with a splash of heavy cream for added richness and a smoother texture, enhancing Your dining experience.
Allergies
Braised Beef Contadina may pose allergy risks for individuals sensitive to dairy, due to the inclusion of Parmesan cheese and optional butter in the sauce. The dish also contains garlic and onion, which can trigger reactions in people with allium allergies or intolerances. If you have any food allergies or sensitivities, carefully check all ingredients and consider substituting or omitting items to ensure your safety.
Why this recipe?
People love the Braised Beef Contadina at Maggiano's for its rich, tender beef slow-cooked in a savory tomato sauce infused with garlic, herbs, and a touch of red wine. The dish offers a perfect balance of comfort and sophistication, making each bite flavorful and deeply satisfying. Making a copycat version allows you to recreate this restaurant-quality experience at home, ensuring your family and guests enjoy an authentic Italian favorite. Your kitchen becomes the stage for crafting a hearty, gourmet meal that impresses without the wait or expense of dining out.