Rigatoni al sugo di coda vaccinara
Instructions
4 tablespoons of olive oil to prepare a sauce with the fat of diced ham, parsley, Bay leaves, onion, carrot.
Add the tail cut into pieces and blanched, add salt, pepper and Brown floor, wetting with wine if necessary.
Add the tomato and continue cooking (lengthening if necessary with broth) until the meat starts to fall off the bone (a few hours).
Merged then the celery cooked in water and flour and, after another quarter of an hour, the sauce is ready.
Stir the sauce with rigatoni, cooked al dente and seasoned with Parmesan and grated pecorino.
Ingredients and dosing for 6 persons
- 1 oxtail
- 100 g of ham fat
- 600 g of tomato sauce
- 2 leaves of laurel
- 1 clove of garlic
- 1 costa of celery
- 1 onion
- 1 tablespoon of parsley
- 1 carrot
- 4 tablespoons of olive oil
- 5 cl of white wine dei castelli
- 500 g of type pasta rigatoni
- 50 g of parmigiano
- 50 g of cheese
- Salt
- Pepper