Fuži s Boškarinom (Istrian Pasta with Beef)

Ingredients

• 500g (1.1 lb) boškarin beef, cubed 500g (1.1 lb) boškarin beef, cubed
• 400g (14 oz) fuži pasta 400g (14 oz) fuži pasta
• 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
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Istrian cheese, for garnish Grated Istrian cheese, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
2. 2.
   Add the cubed boškarin beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, tomato paste, beef broth, bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and easily falls apart.
5. 5.
   While the beef is simmering, cook the fuži pasta according to the package instructions until al dente. Drain and set aside.
6. 6.
   Once the beef is cooked, remove the bay leaf and use a fork to shred the meat into smaller pieces.
7. 7.
   Return the shredded beef to the pot and mix it with the sauce.
8. 8.
   Serve the fuži pasta on individual plates and top with the boškarin beef sauce.
9. 9.
   Garnish with grated Istrian cheese and enjoy!

Treat your ingredients with care...

• Boškarin beef — Slow-cooking the beef is essential to achieve its tender texture. Ensure that the beef is cubed into small pieces for even cooking.
• Fuži pasta — If you can't find fuži pasta, you can substitute it with other short pasta shapes like penne or fusilli. Cook the pasta until al dente to maintain its chewiness.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the beef sauce during the simmering process.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the simmering sauce, stirring until it thickens.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to prevent drying out.

Serving advice

Serve Fuži s Boškarinom as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Plate the fuži pasta neatly on individual plates and generously ladle the boškarin beef sauce over the pasta. Sprinkle the grated Istrian cheese on top for an appealing finishing touch.