Rigatoni with Ragu
A well-prepared meal with quality ingredients that feeds the body as well as the soul. That’s why we have an amazing recipe for rigatoni with beef neck ragu it’s delicious.
Ingredients
-
500g of beef neck
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½ cup finely chopped celery
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3 minced garlic cloves
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1 heaping tablespoon of flour
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500g of water
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1 sprig of rosemary
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½ cup finely chopped onion
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½ cup finely chopped or grated carrots
-
400g chopped tomato
TO SERVE
-
boiled rigatoni
-
Parmesan cheese
Preparation Method
- Start by including the oil in a pan and fry the neck until golden brown.
- Then remove the meat and set aside. Add a little more oil if needed to the same pan and add the onions, celery and carrots. Fry over low heat for five minutes.
- Add the garlic and tomato paste and fry for another minute. Then add the flour and stir until it disappears. Then add the can of tomatoes.
- Fill the same can with water and add it to the pan as well. Return the meat to the pan. Add the BBQ Seasoning, black pepper, sugar and rosemary.
- Then bake at 150 ˚C in an ovenproof casserole with a lid, for an hour and a half.
- When the meat falls off the bone, use two forks to separate it. Test the seasoning and adjust if necessary. You will definitely need a little extra salt.
- Serve the ragu with rigatoni and freshly grated Parmesan cheese.
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