Rigatoni with beef

Name: rigatoni with beef
Cook time: 40 min
Total time: 400 min
Yield: 4
Cuisine: Italian
Ingredients: 3 toe garlic; 3 onion; 300 g beef rib; 300 ml Farnese Fantini Montepulciano red wine; 2 tl dried sage; 2 tl dried rosemary; 500 g winter carrot; 3 stem celery; 4 el traditional olive oil; 90 g pancetta; 200 ml beef broth tablet; 300 g rigatoni

Pasta with beef ribs, pancetta, carrot and celery.

Ingredients

Directions

Cut the garlic finely and chop the onion.
Cut the ribin cubes of 2 cm, put them in a bowl, pour the wine. Add the garlic, sage, rosemary and onion.
Leave to marinate in the refrigerator for at least 2 1/2 hours. Then remove from the refrigerator and allow to reach room temperature in about 30 minutes.
In the meantime, finely chop the garlic, chop the onion, cut the carrot into small cubes and cut the celery into slices.
Remove the meat from the marinade and pat dry with kitchen paper. Heat the oil in a frying pan and brown the meat in approx. 6 min. Brown.
Scoop the meat from the pan and into a bowl. Cut the pancetta finely and bake for 4 minutes in the frying juices.
Add the onion and the garlic and cook for 5 minutes. Then add the carrot, celery, sage and rosemary and fry for 10 minutes.
Pour the marinade through a sieve with the vegetables. Scoop the meat back into the pan, pour the stock and bring to the boil.
Leave on low heat with the lid on the pan for at least 3 hours. Cook the pasta al dente according to the instructions on the package.
Divide the plates and scoop the sauce. Garnish with a sprig of rosemary if necessary.