Rigatoni Pasta Ingredients and tutorial

Ingredients for 3-5 people:

 500g rigatoni (pasta)

 1 kg bovine ossobuco

 1 fresh Tuscan sausage

 1 carrot

 1 celery stalk

Cebola 1 onion

 1 leek

 2 minced garlic cloves

 1 minced medium finger pepper

1/2 1 1/2 spoon tomato extract soup

 100ml red wine

 1 diced tomato can

 fresh thyme

 2 bay leaves

600ml chicken broth (recipe and video on my website)

salt and pepper

wheat flour (for breadcrumbs)

chopped chives to finish

 Remove the meat from the sausage from the casing and reserve.Dry the meat well with paper towels. Place salt and pepper on both sides of the meat. Pass each ossobuco in the wheat flour and remove the excess.Heat the pressure cooker and add a drizzle of olive oil. Fry the meat until golden brown.

In the same pan add the sausage and fry, stirring well to release. Add the chopped onion, carrot, celery and leek, small size and equal. Stir and add olive oil as needed. Add the chili pepper and garlic. Stir for 2 min and add the tomato extract. Stir well and sauté for 5 minutes. Add the red wine, wait for it to boil and add the tomato can and the chicken broth. Return the meat to the pan, close the pan and after pressing the pressure, leave it on the low flame for 30 minutes. (Do not leave more time unless the sauce dries too much).

 Remove the meat from the pan and shred it, discarding nerves and fats. Use the marrow from inside the bone. Remove bay leaves and thyme from the sauce. Return the shredded meat to the sauce pan, check the salt and, if necessary, add 1/2 cup of water (put water on the meat pan and use this flavored water). Add chopped chives. Cook the rigatoni according to the package and add it to the sauce. Serve with grated Parmesan cheese.