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How To make %Sausage, Beef, and Ribs with Rigatoni
1/4 cup Olive oil
3 cup Water
2 Onions
chpd
2 cup Dry red wine OR water
8 Cloves garlic :
minced
6 ounce Tomato paste
1 1/2 pound Boneless chuck cut 1" cubes
2 tablespoon Fresh basil :
chpd
1 pound Italian sausage -- sliced 1/2"
1 pound Cooked rigatoni
6 Beef short ribs
Parmesan cheese 1 1/2 cup Marinara sauce
In a large pan, saute onions and garlic in oil until tender. Remove and set aside. Add chuck to pan, brown on all sides, then remove to onion dish. Add sausage and brown, Return all to pan. Add ribs, mainara sauce, water or wine, tomato paste and spices and bring to a boil. Reduce heat, cover partially, simmer 3 hrs. or until chuck is very tender, degreasing occasionally. Just before serving, stir in basil. Divide pasta among 6 bowls and top with meat mixture then cheese.
This is absolutely excellent. I made my spaghetti sauce in place of marinara sauce. Next time, change the ribs and beef and substitute round steak. The wine makes it! Converted by MMCONV vers. 1.00
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Braised Short Rib & Three Cheese Rigatoni - Cooper's Hawk February 2018 Lunch Chef Recommendation
First time we have ever done a mac & cheese as an entrée and this one won’t disappoint. I think we were waiting for the right cheeses to be born! It’s all about the cheeses and how they all come together. Fontina is rich and creamy and the aged white cheddar lends a depth of flavor that lets the MontAmoré® shine through. A new cheese from Sartori, MontAmoré® is a cow’s-milk cheese that is a cross between sharp cheddar and parmesan. We fold in caramelized onion, slow-braised short rib, and top with sweet roasted grape tomatoes and toasted herb bread crumbs.
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This recipe is from Lidia Bastianich. lidiasitaly.com
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How to make creamy pasta alla norcina, an amazing sausage, wine, and cream born from a town called Norcia in the region of Umbria just south of Tuscany
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Anthony Bourdain Cooks Sunday Gravy With Sausage And Rigatoni | TODAY
Celebrity chef and author Anthony Bourdain returns to TODAY to talk about “Appetites,” his new, family-inspired cookbook, and to demonstrate his Sunday gravy recipe, a classic meat sauce with rigatoni. Bourdain tells Savannah Guthrie the recipe is simple enough for “a college stoner in a dorm” to throw together.
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Anthony Bourdain Cooks Sunday Gravy With Sausage And Rigatoni | TODAY