Barilla® Collezione Rigatoni with Short Ribs Ragout

Ragout preparation: marinate meat with wine, vegetables, aromatic herbs and spices for two days in the refrigerator

Pre-heat oven to 425° F

Drain the wine from the meat and vegetables, reserve on the side

Roast vegetables in the oven

Meanwhile, sear meat in hot skillet

Combine meat and vegetables, add wine and reduce slowly for 3 hours, until the meat falls off the bone and the sauce is reduced

Cut meat in dices and process the reduced sauce and veggies in a vegetable mill

Combine with meat again

Bring a large pot of water to a boil

Cook pasta according to package directions, drain and toss with meat sauce

Stir in cheese and butter, drizzle black truffle mixture, garnish with grated cured yolk;Black truffle sauce preparation

Mix olive oil, garlic and truffle, season with salt and pepper and gently sauté over low heat for five minutes

Set aside