David DiGregorio

Osteria Via Stato

Location 620 N. State Street Chicago, IL 60610

Reservations 312.642.8450

Overflowing with food and family, Chef David DiGregorio’s Italian heritage inspired him to become a chef, studying at Johnson & Wales University and apprenticing at the Mobil four-star Swiss Chalet Restaurant. For 30 years, his genuine, passionate approach to Italian cuisine has earned him industry recognition and numerous accolades.

Founded on Chef DiGregorio’s travels throughout Italy, Osteria Via Stato, a Lettuce Entertain You restaurant, follows the Italian tradition of seasonally-prepared dishes featuring local ingredients paired with an all-Italian wine list. In 2007, he opened Pizzeria Via Stato. Nestled within Osteria Via Stato, the cozy Roman-style pizzeria extends the restaurant’s warm, gracious hospitality.

Watch David DiGregorio

Pappardelle with Meat Ragu

Ingredients

4 lbs. pork butt and beef chuck with fat trimmed, cut into 1/2 inch pieces

1/4 cup olive oil

1 lb. Spanish onion, diced into 1/2 inch pieces

2 tablespoons garlic, minced

1 oz. dried porcini mushrooms

2 lbs. plum tomatoes, blanched, peeled and rough chopped

1 cup dry white wine

2 cups each, veal stock and rich chicken broth

2 quarts simple tomato sauce (your favorite recipe)

1 fresh bay leaf

1 teaspoon fennel seed, freshly ground

1/4 cup basil, washed and rough chopped

Method

1) Soak porcini mushrooms in white wine for 30 minutes. Remove mushrooms and rough chop. Strain wine through a fine chinois or a cheesecloth and reserve for later. 2) In a heavy bottom stock pot, heat olive oil over medium-high flame. Add meat. Cook until nicely browned. Season well with salt and freshly ground pepper. 3) Remove meat from pan, leaving fat. Add onions and lightly brown. Add reserved wine and cook until reduced by half. 4) Add reserved meat, drained mushrooms, plum tomatoes, basil, spices, tomato sauce, veal stock and chicken stock into pot. Stir until combined. Simmer slowly for approximately 3 hours or until meat is very tender, skimming fat that rises to the top. 5) Cool completely. Reheat when ready to use.

To Serve

Cook and drain De Cecco pappardelle or rigatoni (do not rinse). Toss with reheated sauce and torn, fresh basil. Sprinkle with grated parmesan reggiano.

**Freeze extra sauce in airtight container for up to a month.