25th Anniversary Bonus Content

In celebration of our Top 100 Wines, all of WineSpectator.com is free through Nov. 24. The rest of the year, only members of our website can access the nearly 300,000 reviews in our Wine Ratings Search, our Wine Spectator Mobile tools, Insider and Advance newsletters, Tasting Highlights, magazine articles, recipes and more. Here's a sampling of the information that could be helping you to drink better.
Don't miss out: Become a WineSpectator.com member for 20% off the regular price. Your membership will begin as soon as free access ends. Join now!

Recipe Match for Nebbiolo

Manzo in Squazet (Beef Ragù Over Pasta)

 William Brinson


• 1/2 ounce dried porcini mushrooms
• 1/3 cup olive oil
• 2 large onions, minced
• 3 pounds stewing beef, cut into 1-inch cubes
• 2 beef marrow bones
• 1 sprig fresh rosemary
• 4 fresh bay leaves
• 4 whole cloves
• 1/2 teaspoon salt
• 2 cups Refosco or other dry red wine
• 4 teaspoons tomato paste
• 4 cups chicken stock
• 1  1/2 pounds penne pasta
• 1/2 cup grated Parmigiano-Reggiano or Grana Padano, plus additional as desired


1. Place the porcini in a cup of hot water to soften, about 10 minutes. Strain the liquid through a filter or cheesecloth, and reserve. Coarsely chop the porcini.

2. Heat the oil in a large Dutch oven over medium-high heat. Add the onions, and sauté until transparent, 5 to 10 minutes. Add the beef and bones, and sauté 10 minutes longer.

3. Securely wrap the rosemary, bay leaves and cloves in cheesecloth. Add the herbs, salt and wine to the pot, raise the heat to high, and cook until the wine is reduced by half, about 10 minutes. Reduce the heat, add the porcini and reserved mushroom liquid, and simmer for 5 minutes.

4. In a medium bowl, combine the tomato paste and 2 cups chicken stock. Add the mixture to the pot, and bring to a boil. Reduce the heat, and simmer, covered, until the sauce thickens, about 2 hours. As the mixture cooks, gradually add the remaining stock to obtain a thick, chunky texture. Remove the herbs and bones. This should yield about 6 cups of sauce.

5. Bring a large pot of salted water to a boil, and add the pasta. Stir often, and cook until al dente. Drain well.

6. In a large, warm bowl, combine the pasta with 1 1/2 cups of the sauce. Add 1/2 cup of the cheese, and mix well. Divide the pasta between 8 plates, and top with the beef and more sauce. Sprinkle cheese over the pasta if desired, and serve immediately. Serves 8.

Already a Member?

WineSpectator.com's Recipe Search encompasses more than 600 wine-friendly dishes. If you're a member, you can look up recipes by food type, key ingredients or the wine to match.

Join Today!

Get 20% off an annual membership to WineSpectator.com and Wine Spectator Mobile.
Become A Member