Thursday, 8 May 2008

Left Over Roast Beef Tagliatelle with Caramelised Onions

Ok... now in your head, start thinking of Fleetwood Mac, Albatross....

... are you ready?

... doo be doo be doo be dooooo.....

(cue food porn voice)

... This is not just pasta, this is silken, al dente tagliatelle mixed with succulent cubes of rare roast beef...

...in a rrrrich, red wine sauce with just a hint of heat from dried red chillies, laden with sweet caramelised onions...

... this is not just garlic bread, this is home-made focaccia, split and spread with garlic and black pepper infused butter, baked in the oven until crispy at the edges...

...This is not just food, this is kittie's leftover roast dinner food!


Ok, ok, so I'm being even more random than usual... For those of you not based in the UK (or perhaps for everyone if my impression was that bad ;) that was a mini-spoof of the M&S food adverts. Which shouldn't really be allowed on telly until after the watershed!

Anyway, without further ado, here is my entry for this week's Presto Pasta Night - a fabulous weekly event hosted by Ruth at Once Upon a Feast - if you like pasta - get over there and check it out!

Leftover Roast Beef Tagliatelle!


  • Left over rare roast beef, cut into cubes
  • 1 tin chopped tomatoes
  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • 1 glass red wine
  • 2 red onion, halved and thinly sliced
  • 1/2 tsp red chilli flakes
  • Olive oil to fry
  • 1/2 tsp sugar
  • salt and pepper
  • Pasta to serve
Caramelise the onions...
Over a very low heat, place the sliced onions in a pan, add a glug of olive oil and gently fry. Once they start cooking down add a pinch of salt to stop them burning, and a pinch of sugar to encourage the natural sweetness of the onions. Cook for 30-40 minutes until dark golden and caramelised, adding a little bit of water if required to keep them moist.

Meanwhile... make the sauce...
Heat a glug of olive oil and gentry fry the shallot and garlic until soft. Add the wine, tomatoes, 1/2 tsp sugar and chili flakes. Simmer gently for 25 minutes and turn the heat off. Add the roast beef cubes. You want to keep these as tender as possible - so allow them to be heated by the heat in the sauce - don't allow to boil again.

And the garlic focaccia...
To accompany it I served the remains of the focaccia I made for Taste and Create. I mixed some softened butter with a bit of olive oil, one crushed clove of garlic and a few decent grinds of black pepper. I split the bread in half, and spread the cut side with the butter mixture. I then wrapped it in foil and chucked it in the oven for 10 minutes - opening the foil for the last couple of minutes to let the edges start crisping!



Serve the sauce thoroughly mixed with the tagliatelle - with the garlic bread on the side!

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7 comments:

Peter M said...

Ummm, I can see why you prefer the lefovers to the original beef entree. Did you polish off that whole garlic foccacia? OINK!

Psychgrad said...

Woooo! Take it off baby.

Urmm...


I mean - looks very tasty.

Theogr said...

Hello there. My name is Theogr and I’m collecting recipe blogs. Have a look. I’m going to put yours on too.

Ruth Daniels said...

Fabulous dinner! I'm drooling and thanks for sharing with Presto Pasta Nights.

Stacey Collins said...

I found this recipe after googling, "leftover roast beef". It is wonderful! The balance of flavors is great! I used a leftover organic, grass-fed "back rump roast" which I'd dry-roasted. I had to slice it very thin and then into slivers, otherwise too chewy. I think next time I'll carmelize the onions first, then add the sauce ingredients to the same pan (in the same basic cooking order Kitty lays out) in order to reduce clean-up of an extra pan. It'll make the cook time longer but OK. I grated soem parmesan on top: fabulous.

steve said...

Interesting, but I think something is missing. What do I do with the oniobns?

steve said...

Oops! onions