Ingredients
For the braise
- 1 pound beef cubes - try to utilize the less expensive cuts suitable for braising...ie- short ribs, shanks, cheeks, brisket
- 3 sprig sage - chiffonade
- 1/4 cup tomato paste - homemade is best
- 2 cup red wine
- 2 tablespoon canola oil
For the pasta
- 1 pound beef cubes - try to utilize the less expensive cuts suitable for braising...ie- short ribs, shanks, cheeks, brisket
- 3 sprig sage - chiffonade
- 1/4 cup tomato paste - homemade is best
- 2 cup red wine
- 2 tablespoon canola oil
- 1 # rigatoni or your favorite pasta - i use a type of rigatoni called paccheri but any type of pasta is fine including fresh like pappardelle.
- 1 bunch arugula
Preparation
Baking Directions:
The braise can be done ahead of time and then quickly finished while the pasta is cooking in the boiling water.
For the meat, sear it in a heavy-bottom saute pan.
Remove the meat, and saute the garlic and sage.
Add the meat back in.
Add tomato paste and wine.
Bring to a simmer.
Cover and braise for 4 to 5 hours at 300 degrees F or until tender.
For the pasta, cook rigatoni until al dente.
Immediately add the pasta to the braise in the saute pan.
Fold in arugula, extra virgin olive oil, and toss until completely coated.
Plate and shave cheese on top.
