(Pasta con Estofado) This simple dish, served at El Obrero, may be ordered with any of the restaurant’s several different pastas under the meat, including spinach linguine.
For the Beef
- 3-4 lb. bottom rond rump roast
- 1 medium yellow onion, peeled and halved
- 2 ribs celery, halved crosswise
- 3 sprigs fresh parsley
- 1⁄4 cup salt
For the Tomato Sauce and Pasta
- 3 Tbsp. corn oil
- 1⁄2 small yellow onion, peeled and finely chopped
- 1⁄2 carrot, peeled, trimmed, and grated
- 1⁄2 red bell pepper, stemmed, seeded, and finely chopped
- 1 clove garlic, peeled and minced
- 2⁄3 cup white wine
- 6 cups canned chopped tomatoes
- 1 bay leaf
- Pinch dried red pepper flakes
- Salt and freshly ground black pepper
- 1 lb. spinach linguine
- For the beef: Bring 7 quarts of water to a boil in a stockpot over high heat. Add meat, onions, celery, parsley, and salt and return to a boil. Cover pot, reduce heat to medium-low, and simmer, skimming any foam that rises to the surface, until meat is tender, 3-3½ hours.
- For the tomato sauce: Heat oil in a heavy medium pot over medium heat. Add onions, carrots, bell peppers, and garlic and cook until very soft, about 10 minutes. Add wine, tomatoes, bay leaf, and pepper flakes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is thick, 45-60 minutes. Season to taste with salt and pepper. Discard bay leaf.
- Cook pasta in a large pot of boiling salted water until just tender, about 2 minutes. Drain pasta and divide between 4-6 warm plates. Transfer meat to a cutting board (strain broth and save for another use, if you like). Cut meat into quarters or sixths and divide between plates of pasta. Spoon hot tomato sauce over meat on each plate.