I wanted to share my recipe for Carlo Volpe Sr. Roast Beef with Rigatoni. This recipe is a slightly modified version of my father’s original, with a few changes that I feel make it a little better.

Ingredients & Prep:

  - Prosciutto: Ask the deli for about 3 or 4 pieces of prosciutto sliced 3/8” to 1/2” thick. Trim the thick band of fat from the top and keep it separate. Cut both the fat and the lean into small cubes (3/8” to 1/2”), place in small bowls, and set aside.
  - Celery: Dice a whole, good-sized head of celery. Cut across the top 1/2” down and discard the wilted ends. For the next 4 or 5 inches, cut across the stalks every 3/8” to 1/2”. Put these pieces and the leaves into a bowl with the diced lean prosciutto. Cut off and discard the bottom 1 1/2” to 2” of the base. Wash and dice the remaining individual stalks (cutting wide ones lengthwise first) into 3/8” to 1/2” pieces and add to the bowl. The celery needs to be large enough so it doesn't turn to mush during the long cook.
  - Garlic: Use 2 to 3 average-sized cloves of garlic for every pound of meat (about 15 to 20 peeled cloves for a 7-pound roast).
  - Beef: A boneless shoulder clod is preferred, but boneless rump roast and top or bottom round roasts also work well. Economical cuts work great since it roasts for over 3 hours.

Cooking Instructions:

1.  Prep the Roast: Choose a roasting pan with a lid that leaves about 2 to 3 inches of space around the roast. Use a paring or utility knife to plunge into the roast every few inches, pushing a whole peeled garlic clove into each cavity. Set the remaining garlic cloves aside.
2.  Render the Fat: Place the prosciutto fat in the bottom of the empty roasting pan on a stove top burner. (You can add diced fatback if you need more fat, or substitute olive oil for a healthier version). Render slowly until you have a few tablespoons of oil, then remove the chunks.
3.  Sear and Brown: Turn the heat up high and place the roast in the pan to sear. Brown the roast on each side. Every time you turn the meat to a new side, pour 1/4 cup of dry wine over it, using at least 2 cups of wine total. You can use a dry white (like Sauternes or Chardonnay) or a dry red (like Zinfandel or Chianti), though I prefer a Pink Muscatel. Browning can also be done in the oven at 450 degrees.
4.  Roast: Once seared, turn off the burner, and season the roast with salt and pepper. Scatter the remaining whole garlic cloves around the pan. Add enough water to the wine to cover the roast about halfway. Add the prosciutto cubes, cover the pan, and cook in the oven at 325 degrees for about 1 hour.
5.  Add Celery: After 1 hour, add the diced celery to the cooking liquid. Check the juice level and add more water if necessary. Check again after another hour and a half. Cook until well done, or until the internal temperature reaches 170 degrees and the celery is tender.
6.  Rest and Serve: Remove the roast from the juice and let it stand. Cook a pot of rigatoni in boiling, salted water, then drain. Place the pasta in a serving bowl and toss with the roast's cooking juice, celery, and prosciutto. Slice the roast beef and serve it on a platter alongside the rigatoni. Top individual servings with grated Locatelli cheese or grated Ricotta Salata as desired.

Enjoy!

Best regards,
Ollie