Ca' Momi Winery
Discover the rich flavors of Rigatoni Con Coda Alla Vaccinara, a Roman classic stewed with oxtail and traditional ingredients, perfect for pasta lovers. Inspired by Rome’s historic Vaccinari...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Peeler
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Tongs
- Grater
- Serving bowl
- Plate
Ingredients
- 1 kg (2.2 lbs) oxtail (or veal tail for a more tender alternative)
- 100 g (3.5 oz) lardo or guanciale, chopped
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3–4 cloves garlic, minced
- 400 g (14 oz) canned peeled tomatoes, drained and chopped
- 400 ml (about 1⅔ cups) dry white wine
- 2 stalks celery, peeled and cut into small pieces (for blanching)
- 20 g (1½ tbsp) pine nuts
- 30 g (2 tbsp)raisins
- 2 g (½ tsp) unsweetened cocoa powder
- 1 tablespoon chopped parsley
- Salt
- pepper
- 400 g (14 oz) rigatoni pasta
- Grated Parmigiano Reggiano (optional)
- Additional chopped parsley for garnish
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