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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F | 2. Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.) | 3. Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish. | 4. If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften. | 5. Stir in the garlic and cook 2 minutes. | 6. Stir in the mushrooms and cook 2 minutes more. | 7. Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes. | 8. Stir in the red pepper flakes and oregano. | 9. Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs. | 10. Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender. | 11. Adjust the sauce seasoning if necessary. | 12. Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan. | 13. Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks. | 14. Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente. | 15. Drain the rigatoni and return it to the pot. | 16. Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish. | 17. Serve with grated Parmigiano Reggiano sprinkled over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		6.3042	0.0	1.4025	0.0354
beef rib	8	pounds		9942.912	0.0	635.4029	800.8762
salt pepper				6.3042	0.0	1.4025	0.0354
pancetta	1/4		diced	6.3042	0.0	1.4025	0.0354
onion	1		diced	44.0	10.274000000000001	1.21	0.11
fennel	1	cup	diced	26.97	6.351	1.0788	0.174
baby carrot	16			-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
portabella mushroom	4	ounces	sliced	24.9476	4.3885	2.3927	0.3969
red wine	2/3	cup		-	-	-	-
hot red pepper flake	1	teaspoon		6.3042	0.0	1.4025	0.0354
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
plum tomato	28	ounces	crushed	6.3042	0.0	1.4025	0.0354
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
rigatoni pasta	1	lb		6.3042	0.0	1.4025	0.0354
parmigiano reggiano cheese			grated	6.3042	0.0	1.4025	0.0354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.