We've calculated the cost of the ingredients you can buy with us online. This is based on the cost of the product for this recipe - you may have leftovers in raw ingredients from the portions you purchase (e.g. 1 tablespoon of olive oil is 50c from a full bottle containing 500ml).
500g of diced chuck beef ($14.99)
500g of beef top rib($14.95)
500g of house-made Italian pork sausage ($12.50)
500g of Berkshire USA pork ribs* ($17.00)
500ml house-made chicken stock($17.00)
2 tbspMount Zero olive oil($1.00)
1 medium onion
5 cloves of garlic
3 tbsp of tomato paste
1 tsp of dried oregano
1 tsp of dried chilli flakes
2 cups of dry red wine
2 cans of crushed tomatoes
2 sprigs of thyme or rosemary
1 sprig of fresh basil
500g of dry rigatoni pasta
*We sell our USA pork ribs in 1kg portions. Use half for this recipe and freeze the remainder for another dish. Alternatively, if you have 2kg pork belly for another meal, cut the ribs from the belly and use in this recipe.
Preheat your oven to 150c. Season the chuck and ribs generously with salt and pepper. Heat olive oil in a large dutch oven on a medium high heats. Brown all sides of the meat working in batches to avoid stewing it. Remove the meat from the pan and brown the sausages. Be sure to retain all the juices.
Once the sausages have been removed, add the diced onion to the pan. Add some salt and stir frequently to remove the browned bits from the bottom. Cook for 3-5 minutes.
Add the garlic, cook for 1 minute, then add the tomato paste, oregano, and pepper flakes and cook for a few minutes, until the tomato paste is dark reddish brown and has begun to stick to the pan. Deglaze the Dutch oven with the wine and let reduce by half.
Add the stock, tomatoes, and bay leaves. Use some kitchen twine to create a bouquet garni with the fresh herbs and add to the pot. Return the chuck and ribs to the pot. Season with salt and pepper and bring to a boil. Cover the Dutch oven and transfer to the oven. After around 2.5 hours, remove the gravy from the oven, add the browned sausages, and return to the oven to cook for another 30 minutes.
Remove and discard the bouquet garni and keep the gravy and sausages warm. In a large pot, bring salted water to a boil. Cook the rigatoni according to the package instructions until just al dente. Drain the pasta and return it to the hot, empty pot. Pour in enough sauce to generously coat the pasta, not drown it.
Serve immediately with extra sauce and Parmigiano-Reggiano.