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Rigatoni with beef
Pasta with beef ribs, pancetta, carrot and celery.
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Ingredients
Directions
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Cut the garlic finely and chop the onion.
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Cut the ribin cubes of 2 cm, put them in a bowl, pour the wine. Add the garlic, sage, rosemary and onion.
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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.
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In the meantime, finely chop the garlic, chop the onion, cut the carrot into small cubes and cut the celery into slices.
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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.
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Scoop the meat from the pan and into a bowl. Cut the pancetta finely and bake for 4 minutes in the frying juices.
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Add the onion and the garlic and cook for 5 minutes. Then add the carrot, celery, sage and rosemary and fry for 10 minutes.
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Pour the marinade through a sieve with the vegetables. Scoop the meat back into the pan, pour the stock and bring to the boil.
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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.
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Divide the plates and scoop the sauce. Garnish with a sprig of rosemary if necessary.
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Nutrition
620Calories
Sodium25% DV605mg
Fat37% DV24g
Protein62% DV31g
Carbs22% DV66g
Fiber32% DV8g
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