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Italian Pasta

Slide 14 of 27

Beef Brasato with Pappardelle and Mint

At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle.

Instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.

slideshow More Hearty, Meaty Pastas

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