Name: Bunbury Miamis Spaghetti Con Estofado Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g spaghetti; 500 g beef chuck, cut into cubes; 1 pcs onion, chopped; 1 pcs carrot, diced; 1 pcs celery, diced; 3 cloves garlic, minced; 400 g canned tomatoes, crushed; 500 ml beef broth; 2 tbs olive oil; to taste salt; to taste black pepper; 1 tsp dried oregano; 2 pcs bay leaves; 50 g Parmesan cheese, grated

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

Prepare the Estofado

Add the beef cubes to the pot and brown on all sides, about 5-10 minutes.

Brown the Beef

Stir in the minced garlic and cook for 1 minute. Then add the crushed tomatoes, beef broth, oregano, bay leaves, salt, and black pepper. Bring to a simmer.

Add Garlic and Tomatoes

Cover and let the ragu simmer on low heat for about 1.5 to 2 hours, stirring occasionally until the beef is tender and the sauce has thickened.

Simmer the Ragu

Remove bay leaves from the ragu. Toss the cooked spaghetti with the beef ragu in the pot or serve the ragu over the spaghetti on plates. Top with grated Parmesan cheese before serving.

Combine and Serve

spaghetti

beef chuck, cut into cubes

onion, chopped

carrot, diced

celery, diced

garlic, minced

canned tomatoes, crushed

beef broth

olive oil

salt

black pepper

dried oregano

bay leaves

Parmesan cheese, grated

Spaghetti Con Estofado

Napolitana Add $3Lightly breaded Prime Beef(*) Grandma’s recipe served with mashed potatoes and mixed greens.

Milanesa de “Peceto”

Sopresatta is a dry-cured Italian salami made from pork shoulder and fatback, seasoned with spices and garlic. It features a rich, spicy flavor profile with a firm yet tender texture, often enjoyed as an appetizer. Here's how to make this classic Italian delicacy at home.

Sopresatta

Indulge in the rich and savory flavors of Morcilla, a traditional Spanish blood sausage that boasts a perfect blend of spices and aromatic herbs. Each slice reveals a deep, complex flavor profile, enhanced by a hint of sweetness from caramelized onions. Served warm and accompanied by crusty bread or a tangy apple chutney, this dish promises a unique culinary experience that will transport you straight to the heart of Spain.

Morcilla

Indulge in our creamy Risotto, a luscious blend of Arborio rice simmered to perfection in a rich broth, infused with aromatic herbs and finished with a touch of Parmesan cheese. Each bite is a comforting embrace of flavors, making it the perfect dish for any occasion. Elevate your meal with optional seasonal vegetables or tender seafood, creating a delightful balance of taste and texture.

Risotto

Indulge in our creamy, rich Polenta, a comforting dish made from finely ground cornmeal. Perfectly cooked to velvety perfection, it's enhanced with a drizzle of olive oil and a sprinkle of freshly grated Parmesan, making it an irresistible side or a delightful base for your favorite meats and sauces. Each bite is a warm embrace of flavor and texture that will transport you to the heart of Italian cuisine.

Polenta

Indulge in our silky Celery Root Puré, a creamy and velvety blend that captures the earthy essence of celery root. Elevated with a hint of garlic and a touch of lemon zest, this dish offers a delightful balance of flavors that will tantalize your taste buds. Perfectly paired with grilled meats or as a standalone delight, it’s a sophisticated addition to any meal.

Spaghetti Con Estofado Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions