There is no need to waste that leftover beef. This make-ahead and freeze sauce is perfect for that leftover roast in your fridge you need to use up. It is perfect for those busy weekdays, a simple full of fresh flavor Mushroom White Wine and Beef Orecchiette Pasta.
If you have followed this blog you have probably realized I like to add wine or alcohol to my dishes. Just like herbs many wines, brandies, whiskeys, and rum have bold stand out flavors that get enhanced once they are cooked. Yes, the alcohol does cook out so I am not feeding my kids toxins. However, if you are against using any alcoholic beverages to cook with feel free to substitute with chicken or vegetable stock.
Originally I was going to make a garlic gnocchi to go with this beef sauce because this sauce is great to be made ahead then frozen for a later date. Then life got in the way, appointments, housework, work, teething baby, crawling baby… why can’t there be more hours in the day?
Then one day I was going through the freezer attempting to meal plan for the following week. Well to my surprise the sauce was in there, I had forgotten about it. I thought okay I can use this, but had no time to make gnocchi and decided to toss it with pasta instead. Simple easy dish for the week, perfectly fitting into those craziest of days!
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Mushroom White Wine and Beef Orecchiette Pasta
- 1/2 lb Orecchiette Pasta
- 2 tbsp butter no salt
- 6 baby portabella mushrooms sliced
- 1/2 small onion
- 1/2 tsp salt
- 1 tbsp tomato paste
- 1/2 cup white wine
- 5 springs fresh thyme
- 1 spring fresh rosemary
- 1/2 cup leftover shredded beef
- 16 oz veggie stock
- 1/4 cup Asiago Cheese shredded
- Cook pasta according to package directions!
- In a large saucepan melt butter over medium-low heat and saute mushrooms and onion with a pinch of salt. Cook for 5 minutes stirring occasionally.
- Sir in tomato paste, add the white wine and drop in the thyme and rosemary. Allow everything to cook together 3 minutes. Stir in the shredded beef and veggie stock. Cook until liquid reduces to half. Remove the rosemary and thyme springs. Stir in pasta. Sprinkle with Asiago cheese and serve.