Manfredi with Ricotta
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Buffalo Ricotta | 250g |
| Salt | To taste |
| Black Pepper | To taste |
| Fresh Basil | A few leaves |
| Reginette Pasta | 320g |
| Beef Ribs (Biancostato) | 700g |
| Pork Ribs | 320g |
| Sausage | 340g |
| Yellow Onions | 300g |
| Extra Virgin Olive Oil | 60g |
| Red Wine | 70g |
| Water | 300g |
| Tomato Passata (Puree) | 700g |
Instructions:
-
Prepare the Ingredients: Begin by peeling and finely chopping the yellow onions. Cut the beef ribs (biancostato) into chunks, and trim any excess fat from the meat.
-
Cook the Meat: In a large pot, heat the olive oil over low heat. Add the chopped onions and sauté them until they become soft and golden, stirring occasionally to prevent burning. After a few minutes, add the beef chunks to the pot and sear them on all sides until browned. This step enhances the flavor of the meat and will give the sauce a rich base.
-
Deglaze and Simmer: Once the meat is browned, pour in the red wine to deglaze the pot, making sure to scrape any flavorful bits from the bottom of the pot. Allow the alcohol to evaporate completely, then add the tomato passata and water. Season with salt to taste, and let the mixture come to a gentle simmer. Cover the pot and cook the ragù on low heat for at least 4 hours. Stir occasionally and check the liquid level. If the sauce becomes too thick or the meat isn’t fully cooked, add more water as needed.
-
Make the Ricotta Cream: While the ragù is cooking, prepare the ricotta cream. In a bowl, place the buffalo ricotta and add about 350g of the sauce from the ragù. Use a whisk to mix it all together, creating a smooth and creamy mixture. Set this aside.
-
Cook the Pasta: In a separate large pot, bring salted water to a boil. Add the reginette pasta and cook according to the package instructions until al dente. Be sure to reserve a bit of the cooking water before draining the pasta.
-
Combine the Pasta and Sauce: Once the pasta is cooked and drained, return it to the pot. Add the ricotta mixture, tossing it all together gently. If needed, you can add a bit more of the ragù or some of the reserved pasta cooking water to achieve the desired consistency.
-
Final Touches: Season with freshly ground black pepper to taste and garnish with fresh basil leaves. Serve immediately while hot and enjoy this comforting, flavorful dish.
Enjoying the Dish:
This hearty and creamy first course combines tender, slow-cooked meat with a rich tomato sauce, complemented by the velvety buffalo ricotta. The fresh basil and pepper enhance the dish, making it the perfect comforting meal to enjoy with family or friends. The slow-cooked ragù and delicate pasta pair together to create a beautiful balance of textures and flavors, making this a recipe you’ll return to again and again.
Pro Tips:
- If you’re in a rush, you can reduce the simmering time of the ragù by increasing the heat slightly, but low and slow will yield the best results.
- You can substitute reginette with another type of pasta, like pappardelle or fettuccine, for a different texture.
- Make sure to use high-quality buffalo ricotta for the best creamy result in the sauce.
This Manfredi with Ricotta is an excellent choice for anyone craving a flavorful, rich, and comforting meal. The slow-cooked ragù blends beautifully with the creamy ricotta, and the reginette pasta adds the perfect texture.
