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Sedani Rigati with Neapolitan sauce and Boeuf Bourguignon

4 h x4


  • 320 gr.Sedani Rigati
  • 600 gr. of beef
  • 100 gr. of bacon
  • 200 gr. carrot
  • 300 gr. of mushrooms
  • 1 l. tomato sauce
  • 100 ml of beef broth
  • 400 ml. of red wine
  • 2 cloves of garlic
  • 1/2 Shallot
  • Thyme, bay leaves, rosemary
  • Extra virgin olive oil
  • Salt, pepper q.b.


Cut the meat into cubes about 5cm, possibly equal, and dry thoroughly with paper. Clean the carrots and cut into cubes; then wash and finely chop the shallot. Remove the rind (if any) from the bacon, then cut it into strips or cubes. Warm up a very large saucepan with olive oil and a clove of garlic, then cook over low heat until the bacon is browned and crisp. Drain with a perforated spoon and set aside, then, in the same oil, fry the meat on all sides over high heat. When all the pieces are cooked, set aside the meat and add the chopped shallot and carrot ; cook over low heat for 10 minutes, then add the bacon and the meat, season with salt and pepper and cook over high heat until the water will be dried. Add the red wine and let evaporate over high heat, then add the tomato sauce and herbs tied with a string. Simmer the sauce over very low heat for at least 3-4 hours stirring occasionally. Meanwhile, clean the mushrooms and cut into slices. Warm in a pan a little ’ extra virgin olive oil and a clove of garlic, then add the mushrooms and broth and cook until they are softened. At this point, raise the heat to high and skip the mushrooms in the pan until they are dry and crisp. Remove the meat and the herbs from the sauce and add the mushrooms. Proceed to cook the pasta until “al dente “, drain and mix with the sauce , adding one or two pieces of meat for person.

Recipes with pasta Fabianelli on the blog Noodloves