Short Rib Manicotti
The inventiveness of Tuscan cuisine shines in this glorious dish. Rich beef short ribs are cooked low and slow until fork tender, then rolled in fresh sheets of semolina pasta. Topped with a sauce featuring a wild mushroom demi-glace and baked to perfection. You’ll swear it came from Nonna’s kitchen. Six large manicotti, 32 oz., and serves 4-6.