Chef inspiration
Rigatoni al Sugo di Guancia di Manzo e Funghi
Slow-cooked beef cheek and mushrooms give this rigatoni a deep, earthy sauce rounded by red wine and the sweetness of aromatic vegetables.
The story
About the dish
Davanti slow-cooks beef cheek with mushrooms, onion, carrot, celery and red wine, then folds the sauce through large rigatoni. Long cooking turns the cheek deeply savory and tender; mushrooms reinforce its earthy character, while the wine contributes depth and a measured acidity. The tubular pasta catches that concentrated sauce inside and out.
Onion, carrot and celery form the aromatic foundation Italians call soffritto. Treccani describes it as finely chopped aromatics gently browned to begin sauces and other dishes. It is one of Italian cooking’s quiet traditions: humble vegetables build layers of sweetness and fragrance before the principal ingredient ever reaches the plate.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.