Rigatoni with Spiced Beef Ragu

Name: Rigatoni with Spiced Beef Ragu
Total time: 195 min
Ingredients: 1½ cups beef broth; ½ ounce dried porcini mushrooms, rinsed; 1 tablespoon extra-virgin olive oil; 1 onion, chopped fine; 2 garlic cloves, minced; 1 tablespoon tomato paste; 3 anchovy fillets, rinsed, patted dry, and minced; ½ teaspoon five-spice powder; ½ cup dry red wine; 1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, chopped fine; 2 pounds boneless beef short ribs, trimmed; Salt; pepper; 1 pound rigatoni

www.americastestkitchen.com

Sometimes Italian beef ragu recipes call for a touch of warm spice, a nod to the importance of the spice route that passed through Italy from the 15th to the 17th century.

Keywords

Main Courses
Beef

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Dutch oven
Fine-mesh sieve
Coffee filter
Oven
Microwave
Stove
Mixing bowl
Chef's knife
Cutting board
Slotted spoon
Fork
Spoon
Pot
Colander
Measuring cup
Measuring spoon
Oven mitt

Ingredients

1½ cups beef broth
½ ounce dried porcini mushrooms, rinsed
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 tablespoon tomato paste
3 anchovy fillets, rinsed, patted dry, and minced
½ teaspoon five-spice powder
½ cup dry red wine
1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved, chopped fine
2 pounds boneless beef short ribs, trimmed
Salt
pepper
1 pound rigatoni