Description
RECOMMENDED EQUIPMENT
- sharp knife
- chopping board
- peeler
- Dutch oven (or a large pot)
- large pot for the pasta
Ingredients
Units Scale
- 500 grams rigatoni
- 100 grams parmesan
- parsley for topping
- 125 grams butter
- 1,5 kilograms onions
- 150 grams pancetta
- 400 grams carrots
- 1,5 kilograms beef shoulder
- 250 milliliters white wine
- 400 grams tinned tomatoes
- 2 tbsp tomato paste
- 1 tsp butter
- 1 tsp salt
- 1 tsp pepper
- 3 bay leaves
Instructions
- Cut the pancetta into strips. The onions into thin half moons and the carrots into cubes.
- Warm the pancetta in a cold Dutch oven at medium temperature. Fry until crispy. Leave the fat in the Dutch Oven, remove the bacon and set aside.
- Add 1 tsp butter and approximately the amount of one sliced onion and all the carrot pieces to the pancetta fat and fry for 5 minutes over a medium heat.
- Move the vegetables to the edge of the pan and place the beef chuck in the middle. Sear on all sides and then deglaze with white wine. Bring the white wine to the boil.
- Then add a tin of chopped or peeled tomatoes, the pancetta, tomato paste and the bay leaves. Stir through once. Now add the rest of the onions. Season everything once with salt and pepper and leave to simmer on a low heat for 6 hours.
- After the 6 hours, the meat can be easily shredded with two forks if it is not already falling apart on its own.
- Bring water for the pasta to the boil in a large pan and cook the pasta al dente according to the instructions on the packet.
- Put the finished pasta on a plate, spread the meat sauce over it and serve with parmesan, plenty of parsley and fresh pepper.
- Passive Time: 6 hrs
- Cook Time: 35 min