Beef Ragout

(from chef Xavier Monge of Little Frog, 322 E. 86th St.; Available as a special starting March 17 for $28) (Serves 12) 3 tablespoons olive oil, or duck fat 10 garlic cloves, rough chopped 2 pounds flank steak, cut into medium cubes salt and pepper to taste 3 tablespoons balsamic vinegar 3 cups red wine 1 can crushed tomatoes ½ bunch basil and parsley (bouquet) 1 teaspoon crushed dry peppers 1 teaspoon ground cumin 1 teaspoon ground mustard 1 quart beef broth 2 large carrots, cut into medium dice 1 large Spanish onion, diced 5 celery stalks, de-stringed, medium diced 2 bay leaves 2 sprigs fresh thyme 2 pounds Paccheri pasta 1 cup ricotta cheese Grated Parmesan and parsley for topping 6 quarts water 6 tablespoons kosher salt Season cubes of flank steak with salt and pepper. Heat the oil in a large pot. Add the beef into the pot and allow it to sear for 5 minutes. Add the onions, carrots, celery to the pot and let them sweat for 4-5 minutes, or until they turn translucent. Add the garlic and let it cook for another 1-2 minutes.

Deglaze the pan with red wine. Let alcohol evaporate and simmer for 5 minutes, then add beef broth and bring to simmer. Add tomatoes, bay leaves, fresh thyme, basil, red pepper flakes, mustard and cumin. Allow the sauce to simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 to 3 1/2 hours or until the meat easily shreds. Season with salt and pepper to taste. Skim any excess fat off the top and remove the bay leaves and bouquet before serving. Mix ricotta with ragout before serving to add creaminess. Serve over pasta.

Garnish with a sprinkle of parsley and freshly grated parmesan.