Jul 14 2026
Restaurants›Piccolina Toscana›Mezze Rigate Alla Brasata Recipe

Mezze Rigate Alla Brasata Recipe

Inspired by Piccolina Toscana
Time5h
Serves4

imported blunt-cut pasta tossed 'braised all day' short rib, sauteed mushrooms and ricotta

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Ingredients

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Pasta

Braised Short Ribs

Mushrooms

Ricotta Mix

Method

Braised Short Ribs

  1. 1

    Prepare the Short Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are soft, about 5-7 minutes.

  3. 3

    Deglaze and Braise

    Pour in red wine and scrape any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes. Return the short ribs to the pot, add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and let braise for 4-5 hours, until the meat is tender.

Mushrooms

  1. 4

    Sauté the Mushrooms

    In a skillet, melt butter over medium heat. Add sliced mushrooms and minced garlic. Season with salt and black pepper. Sauté until the mushrooms are browned and tender, about 5-7 minutes.

Pasta

  1. 5

    Cook the Pasta

    In a large pot, bring salted water to a boil. Add mezze rigate pasta and cook according to package instructions until al dente. Drain and set aside.

Ricotta Mix

  1. 6

    Prepare the Ricotta Mixture

    In a bowl, combine ricotta cheese, grated parmesan, salt, black pepper, and fresh basil. Mix well until smooth.

Combine and Serve

  1. 7

    Combine Ingredients

    In a large bowl, combine the cooked pasta, braised short ribs (removed from bones and shredded), sautéed mushrooms, and ricotta mixture. Toss gently to combine.

  2. 8

    Serve

    Plate the mezze rigate alla brasata and garnish with additional fresh basil if desired. Serve warm.

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