Sunday sauce with rigatoni
Browned our meats then simmered low and slow the old-school way. You know when it's done when it falls off the bone.
Makes
8
Level
Grown-up leads
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Beef for braciole: 4 thin slices top round or flank (about 1 1/2 pounds)
Garlic: 8 cloves, divided
Fresh parsley, chopped: 1/4 cup
Plain breadcrumbs: 1/3 cup
Parmigiano Reggiano, grated: 1/2 cup, plus more for the bowls
Kitchen string: to tie the braciole
Bone-in beef short ribs: 2 pounds
Hot Italian sausage: 1 pound
Olive oil: 1/4 cup
Red chile or crushed red pepper: 1 teaspoon
Tomato paste: 3 tablespoons
San Marzano tomatoes: two 28 oz cans, crushed by hand
Salt and black pepper: to taste
Fresh basil: 1 small handful
Rigatoni: 1 pound
Method
Lay the beef slices flat and season with salt and pepper. Spread each with 1 minced garlic clove, parsley, breadcrumbs and a spoonful of cheese. Roll up and tie with string.
Heat 2 tablespoons of the oil in a wide heavy pot over medium-high. Brown the braciole, short ribs and sausage in batches, about 4 minutes per side. Set the meat on a plate.
Lower the heat. Add the rest of the oil, the remaining minced garlic and the chile. Stir for 1 minute, until fragrant.
Add the tomato paste and fry it for 2 minutes, stirring so it does not stick.
Pour in the tomatoes and 1 cup of water. Stir up the browned bits from the bottom and add a pinch of salt.
Return all the meat to the pot. Bring to a gentle bubble, then cover partly and cook on the lowest heat for 3 hours, stirring now and then.
Check the meat. The short ribs should fall off the bone, the braciole should be tender, and the sausage should read 160°F.
Boil the rigatoni in well-salted water until just al dente. Save 1 cup of pasta water, then drain.
Toss the rigatoni with a few ladles of sauce and a splash of pasta water. Spoon into bowls, tear basil over the top and grate on cheese.
Serve the meats on a platter alongside, with extra sauce.
