Ingredients Jump to Instructions ↓

  1. 10 tablespoons 150ml Extra-virgin olive oil - divided

  2. 1/2 lb 227g / 8oz Veal kidneys

  3. 2 cups 292g / 10oz Fresh bread crumbs

  4. 3/4 cup 30g / 1.1oz Chopped Italian parsley leaves - divided

  5. 1/2 cup 118ml Pecorino

  6. 2 Eggs Several gratings nutmeg

  7. 4 Beef short ribs - boned, and Cut in half, with a

  8. 1" pocket cut Into each piece of meat Salt - to taste Freshly-ground black pepper - to taste

  9. 1 Red onion - cut into 1/4" dice (medium)

  10. 1 tablespoon 15ml Dried oregano

  11. 1 cup 237ml Dry red wine

  12. 2 cups 474ml Basic Tomato Sauce - (see recipe)

  13. 1 lb 454g / 16oz Penne

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 12- to 14-inch saute pan, heat 4 tablespoons of the oil until smoking. Saute the kidneys in the oil until browned, about 5 minutes. Cut them into 1/4-inch pieces, place in a medium bowl and allow to cool. To the bowl with the kidneys, add the bread crumbs, 1/2 cup of the parsley, pecorino, eggs and nutmeg, and mix lightly. Stuff this mixture into the pocket of each short rib and tie the opening closed with butcher's twine. In a large, heavy-bottomed skillet, heat the remaining oil until smoking, season the meat with salt and pepper, and brown on all sides in the oil, working in batches if necessary to avoid overcrowding the pan. Remove the ribs from the pan and set aside. Add the onion, remaining 1/4 cup parsley and oregano to the same pan and cook 8 to 10 minutes, until the onion is soft and golden brown. Add the wine and Basic Tomato Sauce and bring to a boil. Return the meat to the pan, reduce the heat to a simmer and cook for 2 hours, checking for evaporation every 15 minutes and adjusting with more wine and sauce as necessary. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the penne in the boiling water according to package directions, until tender yet al dente. When the meat is fork-tender, remove from the sauce and set aside. Add the cooked penne to the sauce, toss over high heat 1 minute to coat, and serve. Serve the meat as a second course. This recipe yields 4 servings pasta, 4 servings meat.


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