Pulled beef and red wine spaghetti with small vegetables
The red wine from the Hautes-Alpes : It may not be apparent, but wine is a tradition in the Hautes-Alpes! The vineyards are located between 600 and 1000 meters above sea level, where they enjoy ideal sunshine and a wide rage of soils.
- 1 onion
- 1 carrot
- 1/2 leek
- 1 garlic clove, minced
- 500g beef
- 3 tbsp olive oil
- 1/2 cube beef broth
- 10cl red wine
- 200g ketchup
- 1 tbsp Espelette chili pepper
- 400g spaghetti
- 37cl red wine from the Hautes-Alpes
- 10g butter
- Salt and pepper
Preheat your oven to 150°C (300°F).
Peel the onion and carrot. Rinse the half leek with clear water and dice the vegetables. Heat a drizzle of olive oil in a casserole dish. Add the vegetables and garlic, then cook on high heat for 2 to 3min.
Cut the beef into cubes. Add the beef to the vegetables and sear on all sides. Add the broth cube, red wine, ketchup and chili. Cover halfway up with water. Stir so that the flavours mix and bring to a boil. Cover and bake for 3 hours.
Once the meat is cooked, bring a pot of salted water to a boil. Drop in the spaghetti and cook for 4min. Drain the pasta.
Heat the red wine. Add the spaghetti and reduce, stirring regularly. Remove from heat, add th butter and stir to coat the pasta. Season with salt and pepper.
Remove the meat from the oven and fray it with a fork. Add the frayed beef to the spaghetti and serve immediately.