|Total Time||4½ hours|
This dish is so popular at Portland’s Caffe Mingo that the recipe is printed out on small cards at the restaurant, anticipating requests. It’s a wonderful thing to make on the weekend when you’re around the house and then reheat during the week for dinner.
|2 to 3||Tbsp. olive oil|
|2||lb. beef bottom round|
|~||Salt and pepper|
|2||medium red onions, chopped|
|1||can (28 ounces) whole peeled tomatoes, chopped|
|1||bottle (3 cups) red wine|
|6||oz. brewed espresso|
|1||can (6 ounces) tomato paste|
|1½||lb. penne pasta|
This content is from the Culinate Kitchen collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything