Fusion Pizza à la Bourguignon with Cheese Nacho Pastry

About this recipe

This innovative dish combines the rich flavors of traditional beef bourguignon with the beloved textures of cheesy nacho pastry and pasta. Perfect for adventurous cooks wanting to merge classic French and modern fusion cuisine, this recipe brings together the best of both worlds in a delicious and hearty meal.

Ingredients

• 500 g beef chuck, cut into 2-inch cubes
• 1 bottle (750 ml) red wine
• 2 cups beef broth
• 3 tablespoons olive oil
• 2 carrots, sliced
• 1 onion, diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 2 bay leaves
• 200 g spaghetti
• 200 g nacho cheese sauce
• 2 sheets puff pastry
• 100 g mozzarella cheese, shredded
• Salt and pepper to taste

Directions

1. 1

   Marinate beef in red wine overnight with carrots, onion, thyme, and bay leaves.

2. 2

   Strain the wine; reduce it in a saucepan to half over medium-high heat.

3. 3

   Pat beef dry, season with salt and pepper. Brown in olive oil in a pot.

4. 4

   Add bacon, onion, and carrots to pot; cook until golden. Stir in tomato paste and garlic.

5. 5

   Return beef to pot; add reduced wine and beef broth. Simmer for 2 hours until tender.

6. 6

   Cook spaghetti according to package instructions; drain and set aside.

7. 7

   Preheat oven to 200°C (390°F). Roll out puff pastry; place on baking tray.

8. 8

   Spread nacho cheese on pastry, top with spaghetti and beef mixture, sprinkle mozzarella.

9. 9

   Bake for 20 minutes until pastry is golden and cheese is melted.