At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly. This recipe first appeared in our May 2014 issue with the story A Saucy Dish.
- 8 plum tomatoes, cored and sliced 1/2" thick crosswise
- 1⁄3 olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. beef rib bones (ask your butcher)
- 12 cups chicken stock
- 1 medium carrot, minced
- 1 small white onion, minced
- 1 stalk celery, minced
- 1 lb. ground flank steak (ask your butcher)
- 1 cup dry tannic red wine, preferably sagrantino di montefalco
- 3 bay leaves, preferably fresh
- 12 oz. tagliatelle pasta
- 1⁄3 cup grated parmesan
- 1 sprig rosemary
- 1 sprig sage
Heat oven to 300°. Toss tomatoes, half the oil, salt, and pepper on parchment paper-lined baking sheets. Cook until caramelized and dried out, about 1 1⁄2 hours. Transfer to a food processor; purée until smooth.
Heat a 6-qt. saucepan over medium-high heat. Cook bones until browned, 8–10 minutes. Add stock; simmer, skimming as needed, about 1 hour. Discard bones.
Heat remaining oil in a 12" skillet over medium-high heat. Cook carrot, onion, and celery until golden, 8–10 minutes. Add beef; cook, stirring and breaking up meat into small pieces, until browned, 8–10 minutes. Add wine; reduce by half, 2–3 minutes. Add reserved tomato purée, 1⁄2 cup beef-and-chicken stock, 2 bay leaves, salt, and pepper; simmer until sauce is very thick, about 25 minutes. Discard bay leaves.
Meanwhile, bring remaining stock to a boil; cook pasta until al dente, about 4 minutes. Drain and transfer to sauce; add cheese and toss. Garnish with remaining bay leaf, the rosemary, and sage.