Rigatoni pasta with braised lamb and beef

Recipe from chef Julian Viso

recipe for our newest item in our menu at Mio an Italian Trattoria

Rigatoni al sugo di agnello e manzo
(Rigatoni pasta with braised lamb and beef)

Servings: 8
Cooking time: 4 hrs

1 lb of lean cubed ( 2in) lamb meat
1 lb of boneless cubed (2 in) beef short rib
2 spring of fresh thyme leaves
2 tbs spoon of salt
1/2 tb spoon of black pepper
1/2 tb spoon of crushed red pepper flakes
2 tbs spoon of olive oil
1 cup small dice yellow onion
1 cup small dice carrots
1 cup small dice celery
1/4 cup of shaved garlic
1/2 cup of tomato paste
1 bottle of Montepulciano d’ Abruzzo red wine
3 cups of water
4 bay leaves
1/2 cup of Mascarpone cheese
Salt / pepper to taste

1. Season (salt/pepper/crushed red pepper) and bake meat at 425 F for 12-15 min until dark brown color
2. Sauté on olive oil onion, carrots, celery and garlic until complete cooked.
3. Deglaze vegetables with red wine and add meat, thyme leaves, bay leaves and water
4. Braise at 375 F for 4 hours adding water is needed
5. Once meat is fork tender and sauce is hearty in flavor add mascarpone cheese and discard thymes stems and bay leaves
6. Rest sauce for at least 20 min before serving and add salt/pepper to taste
7. Toss 2 cups of sauce and meat into 8 ounces of cooked rigatoni pasta and add Parmesan cheese to taste with a lite sprinkle of chopped fresh Italian parsley

I will send you in a separate email a picture for your perusal.

Happy Thanksgivings,


Julian J. Viso
Executive Chef
Mio Italian Trattoria



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