Civraxiu alla Pugliese

Ingredients

In the original Italian dish, Civraxiu, the beef is typically marinated in red wine and cooked with a variety of vegetables. However, in the Apulian adaptation, Civraxiu alla Pugliese, the beef is slow-cooked in a rich tomato sauce with aromatic herbs and spices. Additionally, the original dish is often served with polenta, while the Apulian version is traditionally paired with orecchiette pasta, a staple of Apulian cuisine. We alse have the original recipe for Civraxiu, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1 lb) orecchiette pasta 500g (1.1 lb) orecchiette pasta
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, bay leaf, salt, and pepper. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
4. 4.
   While the beef is simmering, cook the orecchiette pasta according to the package instructions until al dente. Drain the pasta and set aside.
5. 5.
   Once the beef is tender, remove the bay leaf from the sauce. Serve the Civraxiu alla Pugliese over the cooked orecchiette pasta.
6. 6.
   Garnish with grated Parmesan cheese and fresh basil leaves. Serve hot and enjoy!

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stew meat, for the best results. Trim any excess fat before cooking.
• Orecchiette pasta — Cook the pasta until al dente to ensure a firm texture that holds up well with the sauce.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the sauce while simmering.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to customize the dish by adding your favorite vegetables, such as bell peppers or mushrooms, to the sauce.
• Serve the Civraxiu alla Pugliese with a side of crusty bread to soak up the delicious sauce.

Serving advice

Serve the Civraxiu alla Pugliese hot, garnished with grated Parmesan cheese and fresh basil leaves. Accompany it with a side of crusty bread to mop up the flavorful sauce.

Presentation advice

To present the dish beautifully, place a generous portion of orecchiette pasta on a plate and top it with the tender beef and rich tomato sauce. Sprinkle grated Parmesan cheese over the dish and garnish with fresh basil leaves for a pop of color.