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Rigatoni with Veal and Beans Ragù

Rigatoni with Veal and Beans Ragù

Learn how to prepare rigatoni with veal and beans ragù: it's a tasty pasta recipe perfect for a comforting dinner with friends.

08 October, 2018
Average: 5 (1 vote)

Cuisine

Season & Occasion

serves for

4

total time

0 HR 0 MIN

ingredients

Veal
4 slices of shin
Carrots
3
Celery
4 sticks
Tomatoes
1 kg, ripe beefsteak
Parsley
1 bunch
Extra virgin olive oil
Meat stock
300 ml
Red Wine
100 ml
Onion
2
Garlic
3 cloves
Thyme
1 tsp, dried
Bay
2 leaves
Rosemary
2 sprigs
Salt
Pepper
freshly ground
White Beans
1 tin,coocked
Rigatoni Pasta
400 g

Preparation

How to prepare rigatoni with veal and beans ragù

  • Peel and dice the carrots and celery.
  • Peel and finely chop the onions and garlic.
  • Wash the tomatoes, drop into boiling water for a few seconds, then skin, deseed and cut into pieces.
  • Heat the oil in a stew-pot and brown the carrots, celery, onions and garlic.
  • When the vegetables are lightly browned deglaze with red wine.
  • Then add the tomatoes and bring to the boil. 
  • Add 150 ml of the meat stock and all the herbs.
  • Cover and simmer over a low heat.
  • Tie kitchen string around the veal slices and sauté quickly in oil in a frying pan.
  • Remove from the pan and add to the vegetables in the stew-pot.
  • Cover with the vegetables, put a lid on the pot and braise over a very low heat for 2.5 hours.
  • Keep adding more meat stock.
  • Drain the beans and add 15 minutes before the end of cooking time.
  • Season with salt and pepper.
  • Cook the rigatoni in plenty of salted water until al dente and serve immediately with the sauce.

A glass of red wine goes well with this dish.

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