It’s still cloudy here in southern California today but tonight’s ragù was made with leftovers from the solar braised ribs I blogged about yesterday. Paired with a salad and a good glass of wine it makes a great weeknight dinner. Make sure to set aside 1 cup of the onions and 1 cup of the sauce from the ribs to make this sauce. It’s more than enough for a pound of rigatoni.
Rigatoni with Beef Ragù
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup cooked onions leftover from braised chuck ribs
1/2 cup dry red wine
1 (14 ounce can) strained tomatoes
5 ounces leftover braised chuck ribs, shredded
1 cup leftover sauce from chuck ribs
2 tablespoons butter
Freshly grated Parmesan cheese for serving
1 pound rigatoni prepared according to the instructions on the package
Heat the oil and the garlic in a skillet over medium heat. Stir in the tomato paste. Stir in the cooked onions and the wine and cook until the wine evaporates. Stir in the tomatoes, the shredded meat, and the leftover sauce. Simmer until thickened, stirring frequently, about 15 minutes. Toss the sauce with the butter and rigatoni. Sprinkle with the cheese and serve immediately.