Rigatoni with Osso Buco

Sear the osso buco pieces on both sides in a heavy pot until golden brown, then remove and set aside.

In the same pot, sauté the chopped onion, carrot, celery, and garlic over medium heat until softened.

Stir in the tomato paste and cook for about 1 minute to develop flavor.

Add the dry red wine, stirring to deglaze, and let it reduce by half, about 5 minutes.

Return the browned osso buco to the pot, pour in the broth, and add rosemary, thyme, bay leaf, salt, black pepper, and a pinch of sugar.

Cover the pot and braise in a pre‑heated oven at 325°F (top and bottom heat) for 2–3 hours, or until the meat is tender and falls off the bone.

Remove the bones, shred the meat into fibers, and stir the meat back into the sauce.

Mix in the grated Parmesan, then add the cooked rigatoni, tossing everything together until well combined.

Serve hot, optionally garnished with additional grated Parmesan and fresh herbs.