Daube spaghetti is another Coast favorite, but few people now realize that its humble beginning were in a French kitchen.
The French would not have served it with pasta, but with crusty bread, and they would have added a half bottle of good red wine.
The basic idea is to braise a tough cut of beef, tough therefore cheap, and it is just the sort of meal that can feed a lot of people. Add the pasta element, and you can spread it even further.
Few restaurants still offer daube spaghetti on the menu, but I did see it on the menu recently at The Biloxi Lugger on old Point Cadet.
Sign Up and Save
Get six months of free digital access to the Sun Herald
2-3 pound roast beef; chuck would be fine
1 large chopped onion
1 large chopped bell pepper
3-4 cloves chopped garlic
Tomato sauce to just cover roast
2-3 cups good red wine
1 pound favorite pasta cooked to package directions (do not discard pasta water)
Season the roast and then give it a good, even sear. Remove and set aside. Sauté the vegetables in oil, season aggressively, add the roast back to the pot, add the tomato sauce and the wine, bring to a simmer, with the lid on, for 20 minutes. Taste and re-season as necessary. Remove the lid and simmer until falling apart tender. Remove the roast, shred and add back to the pot. If the sauce gets too thick, add a little of the pasta water. Plate the pasta and top with beef and plenty of rich sauce. Serve piping hot and top with Parmesan.