Fettuccini (flour, egg, salt), beef cheek, salt, pepper, carrot, onion, celery, chicken stock, red wine, parmgiano reggiano
How We Got Here:
The fettuccini is made in house using a pasta extruder. The beef cheeks are sourced locally, cut into cubes, and seared in a rondo (Large high walled pot). Once they get color on each side they are removed from the pan. We then add mire poix (onion, carrot, and celery) and halved heads of garlic to the pan. Once they begin to caramelize, we deglaze with red wine and chicken stock. Next we transfer to a roasting pan, cover with foil, and braise for 3-4 hours or until the beef falls apart. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Dry Creek Zinfandel, Heritage Vines 2018 (Total Wine $24.00)
When pairing a pasta and beef dish, particularly a beef dish with these rich, meaty flavors, I would head straight for the big, fruit-driven, tannic reds. Lighter, delicate or subtle wines will get lost with this dish. Head for a California Syrah, Zinfandel or the reds of Portugal and Spain. Specifically, I suggest the Dry Creek Zinfandel, Heritage Vines, 2018 (Total Wine, $24) which comes from Sonoma County in California. Wine grapes have been planted in Sonoma County since the European settlers arrived in 1812. This particular wine features some nice black cherry, licorice and sage flavors with an excellent tannin structure.