Balducci’s - WFSB 3 Connecticut

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Balducci’s

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ROCKY HILL, CT (WFSB) -

It’s Pasta Wednesday on Better Connecticut and you can never go wrong with Balducci’s pasta.

Balducci’s is the premiere destination for gourmet food, meats, cheeses, baked goods and custom catering. Check out Balducci’s at 1385 Post Road in Westport.

Balducci’s chef Jason Miller is in the house making Braised Ox Tail & Wild Mushroom Pappardelle w/ Roasted Tomatoes & Arugula.

Braised Ox Tail & Wild Mushroom Pappardelle w/ Roasted Tomatoes & Arugula:

Oxtails

2 TBSP EVOO

2 LBS. Ox Tails Sliced 2 inches Thick

1 cup   Diced Mire Poix (Large)

1 Cup   Malbec

1 Qt.    Veal Stock

TT        Salt & Pepper

Method

Season Oxtails on all sides with Salt and Pepper.  Heat Heavy Bottom Sauté Pan over high heat, and sear oxtails on all sides until brown.  Remove oxtails, and add your diced mire Poix and sauté until caramelized, about 3 minutes. 

Deglaze Pan with the red wine and bring to a simmer.  Add veal stock and bring to a simmer.

Add oxtails and braising liquid into a crock pot or Dutch oven and cook on low (crock pot) , 325 degrees if using Dutch oven, for about 4 hours, until meat falls off the bone.

When finished, remove oxtail meat from bone and reserve for pasta dish, and strain the braising liquid and reserve for pasta dish.

Pasta Dish:

2 TBSP       EVOO

1 Cup         Small Diced Mire Poix

3 clove       Garlic Diced

2 Cups       Mixed Fresh Mushrooms

1 cup         Roasted Tomatoes

1 lb.           Braised Oxtail Meat (above)

1 Cup         Braising Liquid (above)

3 TBSP       Chopped Parsley

2 TBSP       Butter (cold)

2 oz.           Baby Arugula

TT  Salt & Pepper

1 Pack        Balduccis Private Label Fresh Lasagna Sheets, cut about ½ inch into Pappardelle

1 oz.           Shaved Parmesan

Put heavy bottom pot or pasta cooker on stove over high heat to cook pasta, be sure to season the water heavily with salt.

Heat Large Sauté Pan over medium / high heat, add EVOO, and sauté the Mire Poix, and Garlic for 1 minute, add mixed mushrooms and ½ the cold butter, and sauté for roughly 2 minutes, being careful not to burn or over cook the mushrooms.

Add the tomatoes, braised oxtails meat, and braising liquid and bring to a quick boil, remove from heat and add the fresh parsley, Arugula, and the remaining cold butter, and toss gently, seasoning with salt and pepper, reserve warm.

To cook pasta – add pasta to boiling salted water, cook about 2 minutes or until desired tenderness, remove from water and add to oxtail mixture in the sauté pan, toss gently and serve in a pasta bowl, garnishing with Parmesan Cheese.