Name: Da Vinci Restaurant / Ristorante Da Vincis RIGATONI CON RAGÙ DI VITELLO Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Rigatoni pasta; 500 g Ground veal; 2 tbs Olive oil; 1 medium Onion, chopped; 1 medium Carrot, diced; 1 stalk Celery, diced; 2 cloves Garlic, minced; 400 g Canned tomatoes, crushed; 150 ml Red wine; to taste Salt; to taste Black pepper; to taste Pepperoncino oil; to taste Fresh basil, for garnish; to taste Grated Parmesan cheese, for serving

FRENCH ONION

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rigatoni with homemade veal ragu, pepperoncino oil.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery and sauté until softened, about 5 minutes.

Prepare the Ragu

Add the ground veal to the skillet, breaking it up with a spatula. Cook until browned, about 7-10 minutes.

Add the Veal

Stir in the minced garlic, crushed tomatoes, red wine, salt, and black pepper. Bring to a simmer and let cook for 30-40 minutes, stirring occasionally.

Season and Simmer

Meanwhile, cook the rigatoni according to package instructions in a large pot of salted boiling water. Drain and set aside.

Cook the Rigatoni

Once the ragu is thickened, combine it with the cooked rigatoni. Drizzle with pepperoncino oil to taste. Serve hot, garnished with fresh basil and grated Parmesan cheese.

Combine and Serve

Rigatoni pasta

Ground veal

Olive oil

Onion, chopped

Carrot, diced

Celery, diced

Garlic, minced

Canned tomatoes, crushed

Red wine

Salt

Black pepper

Pepperoncino oil

Fresh basil, for garnish

Grated Parmesan cheese, for serving

RIGATONI CON RAGÙ DI VITELLO

Grilled tunisian octopus with chick pea salad and micro coriander caramelized lime.

POLPO ALLA GRIGLIA

Pescato del giorno is a dish that features the freshest fish fillet available, typically seasoned and cooked in a simple, flavorful manner. Traditionally served in Italian cuisine, this dish emphasizes the quality of the fresh catch of the day and is often accompanied by ingredients like lemon and parsley to enhance the natural flavors of the fish. Here's how to make it at home.

PESCATO DEL GIORNO

Braised veal shank, parmigiano reggiano risotto, sautéed broccoli rabe

OSSO BUCO

Jumbo shrimp U6/8 "Da Vinci Way" cocktail style (3) ... Add shrimp $12/Each

GAMBERI COCKTAIL

Custard cream flavoured with fresh vanilla

CREMA BRUCIATA

Indulge in our Zeppoli Da Vinci, a delightful twist on the classic Italian treat. These pillowy, golden-brown pastries are expertly fried to perfection and delicately dusted with powdered sugar. Each bite reveals a warm, sweet filling that melts in your mouth, offering a symphony of flavors that pays homage to the artistry of Italian cuisine. Perfectly paired with a rich chocolate sauce or a scoop of creamy gelato, this dessert is a true masterpiece that promises to elevate your dining experience.

ZEPPOLI DA VINCI

Make RIGATONI CON RAGÙ DI VITELLO Recipe in just 1h 10m. Rigatoni with homemade veal ragu, pepperoncino oil.

Rigatoni Con Ragù Di Vitello Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Ragu

Add the Veal

Season and Simmer

Cook the Rigatoni

Combine and Serve

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