Fresh Pasta Bourguignon
bourguignon leftovers taken to the next level!
Fresh pasta bourguignon - guidelines
The sauce has reached its optimal flavor after a few days and I can use it as is. However, when I come to make a pasta sauce, that's not enough. I need to emphasize the beef flavors without making it too heavy, or just having a Beef Bourguignon with pasta — I want to take it to the next level. To do just that, I need to sharpen the natural beef stew flavors and bring in additional tastes like acidity, which will come from the dry white wine and balsamic vinegar. When making a stew, all the ingredients mix to form a wonderful beef sauce. I want to take that base sauce and dismantle it — bring out and emphasize additional flavors like garlic and onion that will make our sauce complete, and finally add a fresh feeling to this heavy sauce in the form of fresh parsley on top.
Let's talk about the Pasta
Julia Child — my guru when it comes to beef bourguignon — never referred to pasta anywhere near this stew. She mentioned mashed potatoes or rice to accompany the dish, which makes sense. Pasta comes from a different region and wasn't common in the traditional French kitchen. I find that making fresh pasta is by far the best way to go with bourguignon leftovers. The pasta takes the dish to a whole new level and really gives this amazing beef stew a new, upgraded life.
Method
- 1
making the sauce· 25 minutes
Set a big Iron skillet over medium-high heat for 2 minutes until smoking. Scrape the top layer of fat from the beef bourguignon's leftover bowl, we usually throw this away but in this case the fat will replace 2 tablespoons of olive oil and will add flavor. Add the onion, cook for 3 minutes until transparent, throw in the garlic and cook for 2 more minutes. Pour the wine and cook for another minute until alcohol evaporates completely. Throw in the beef bourguignon stock and meat into the pan and bring into a simmer. Pour the balsamic vinegar and season with salt and pepper. Lower the heat to low and cook for 20 more minutes.
- 2
Making the Pasta· 20 minutes
While the sauce is cooking take the pasta dough out of the fridge and divide to 3 equal parts. If using a pasta machine go up to stage 6, for instruction on fresh pasta <a href="https://cookincity.com/fresh-pasta-dough/">click here</. Cut the pasta with a knife or dough scraper to uneven random sizes, this is a wild pasta and does not need precision. Follow the above instructions for the 2 other pasta dough parts.
- 3
cook pasta with the sauce
Throw in the fresh pasta to the beef bourguignon sauce, cook for about 7-10 more minutes, the pasta needs to be al dente but not soggy. When ready remove from heat, sprinkle with parsley and olive oil. Serve immediately.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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