Braised Beef with Rigatoni

By Paul Briand

When I saw this one on the cooking segment of a recent “Today” show on NBC, I liked what I saw about the low and slow braising of the beef. Oh, and I liked the wine.

The recipe was courtesy of Eric Gabrynowicz, chef at Restaurant North in Armonk, New York.

I substituted a bag of baby spinach for the arugula called for below.

Ingredients
For the braise:
1 pound beef cubes - try to utilize the less expensive cuts suitable for braising, such as short ribs, shanks, cheeks, brisket
8-10 cloves garlic
3 sprigs sage (or from your spice jar if you don’t have fresh)
1/4 cup tomato paste - homemade is best
2 cups red wine
2 tablespoons canola oil
For the pasta:
1 pound of rigatoni or your favorite pasta.
1 bunch arugula
Cheese for grating, such as parmigiano reggiano
Extra virgin olive oil
Chili flakes to taste

Directions
1. After setting the oven for 300 degrees, sear the meat it in a heavy-bottom saute pan over medium high heat;
2.  Remove the meat, and saute the garlic and sage;
3. Add the meat back in. Add tomato paste and wine. Bring to a simmer. Cover and braise for 4 to 5 hours at 300 degrees or until tender;
4. Cook rigatoni until al dente;
5. Immediately add the pasta to the braise in the saute pan;
6. Fold in arugula, extra virgin olive oil and chili flakes, and toss until completely coated;
7. Plate and shave cheese on top.

Click here for recipe card.