Caffe Mingo Sugo di Carne or Penne with Chianti Braised Beef

This is a signature dish of Caffe Mingo, a favorite Italian eatery that has locations in NW Portland and the Beaverton Round.  Surprisingly it is one of the easiest things to make!  My mother-in-law got the recipe from the chef himself.  You will have more than enough sauce for leftovers.  In fact it's probably better the second day!

Ingredients:

• 1/4 cup butter
• 1 1/2 pound beef bottom round, cut in manageable cubes
• 1 red onion, chopped
• 1 cup espresso coffee
• 1- 28 oz can of san marzano canned tomatoes (trust me, these tomatoes are worth it)
• 1/2 bottle of your favorite chianti
• 1 cup chicken or beef broth
• salt and pepper to taste
• 1/4 to 1/2 cup of finely grated parmigiano regiano cheese
• 16 oz penne pasta

Directions:

• In a large pot on medium heat, brown meat with a little salt and pepper in the butter
• add onions and saute until onions are soft
• add espresso, crushed tomatoes, and the wine
• once the sauce is bubbling, turn down to simmer and leave uncovered for 2 to 3 hours
• Be sure to periodically check on the sauce to make sure that it doesn't get reduced too much or burn.  If it gets too thick, put a lid on the pot to prevent further reduction.
• the sauce should be nicely thick and reduced and the meat should be very shreddable. 
• take the meat out of the sauce and shred.
• once shredded return meat to sauce, add chicken broth and 1 tablespoon of butter.
• turn heat to medium high until sauce is bubbling.  let simmer for five minutes
• serve with penne and sprinkle parmesan on top