Skip to main content
You have permission to edit this article.
Edit
Pastaria's slow-braised beef pasta dish is perfect comfort food
SPECIAL REQUEST

Pastaria's slow-braised beef pasta dish is perfect comfort food

  • 0
{{featured_button_text}}

QI would love the garganelli recipe with braised beef, olives and Grana Padano from Pastaria in Clayton. I come from a Italian family, and we take pasta seriously. Pastaria is one of my favorite restaurants, if not the favorite. I have had several dishes I love, but the pasta with braised beef is to die for. — Rita

A • This recipe request couldn’t have come at a better time. Cold and wintry weather is the perfect time to make this slow-braised beef and pasta. The process takes three days, but the extra effort and time pays off when this deeply flavorful dish comes to the table.

“At Pastaria, we make this dish starting with 60 pounds of short ribs,” executive chef Brian Moxey says. As he reworked the recipe to an acceptable quantity for home cooks, he didn’t change the process he uses in the Pastaria kitchens, although he realizes it may be challenging.

“I think the steps are important. They pay off in the end with a dish as good as what we make in the restaurant,” he says. “This is something that people wouldn’t normally have time to make. Now they do. What better way to fill your free time right now to making something so comforting?”

Home cooks can even pick up key ingredients curbside at the Clayton restaurant from Pastaria Deli & Wine, like the fresh garganelli pasta and the Grana Padano cheese. The shop also sells a premium aged red wine vinegar, Acetaia San Giacomo.

“We use it in that braise, and I do think it makes a 100% difference in the taste. When we open a fresh bottle of this vinegar at the restaurant it smells so good you want to drink it. Delicious. We absolutely love it,” he says.

As nice as it is to shop ingredients at Pastaria Deli & Wine, Moxey and his crew have put together a great takeout menu as well. In addition to their everyday selections, they will offer a special menu perfect for viewing Super Bowl LV.

“We’re doing a couple fun things with the Deli for Super Bowl. We’re making a Calabrian chile buffalo chicken dip. We also have some really nice artichokes to make a house-made spinach-artichoke dip. We’ll have those available as take ‘n bakes paired with Union Loafers bread,” he says.

“Every Friday, Saturday, Sunday at the deli we’re doing Porano-style pizzas. They have been a big hit, and we’re bringing back a couple of different ingredients, like pizza with pineapple for Super Bowl,” Moxey says.

The dining room at Pastaria is currently open at 25% capacity with full safety precautions in place. Curbside pickup is also available. For Valentine’s Day, Pastaria will feature wine specials as well as a customer favorite. “We’re bringing back Butternut Squash Lasagna with montasio fonduta, maple and brown butter granola, and a Calabrian chili vinaigrette.”

Pastaria

7734 Forsyth Boulevard, Clayton

314-862-6603; pastariastl.com

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com.

45 recipes from some of St. Louis’ favorite restaurants

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Most Popular

While you can always head to your favorite cafe to partake in this particular soup, with this copycat Panera Bread recipe you can have bowls and bowls of broccoli cheddar soup at home in just about one hour.

Get up-to-the-minute news sent straight to your device.

Topics

News Alerts

Blues News

Breaking News

Cardinals News

Daily 6

National Breaking News

Sports