In a 12 to 14-inch saute pan, heat 4 tablespoons of the oil until smoking. Saute the kidneys in the oil until browned, about 5 minutes. Cut them into 1/4-inch pieces, place in a medium bowl and allow to cool.
To the bowl with the kidneys, add the bread crumbs, 1/2 cup parsley, pecorino, eggs and nutmeg, and mix lightly. Stuff this mixture into the pocket of each short rib and tie the opening closed with butcher's twine. In a large, heavy-bottomed skillet, heat the remaining oil until smoking, season the meat with salt and pepper, and brown on all sides in the oil, working in batches if necessary to avoid overcrowding the pan. Remove the ribs from the pan and set aside.
Add the onion and oregano to the same pan and cook 8 to 10 minutes, until the onion is soft and golden brown. Add the wine and tomato sauce and bring to a boil. Return the meat to the pan, reduce the heat to a simmer and cook for 2 hours, checking for evaporation every 15 minutes and adjusting with more wine and sauce as necessary.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the penne in the boiling water according to package directions, until tender yet al dente.
When the meat is fork-tender, remove from the sauce and set aside. Add the cooked penne to the sauce, toss over high heat 1 minute to coat, and serve. Serve the meat as a second course.
Salt, to tasteBasic tomato sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6644.83 Kcal (27821 kJ)
Calories from fat	5060.22 Kcal
		% Daily Value*
Total Fat	562.25g	865%
Cholesterol	1507.22mg	502%
Sodium	3346.38mg	139%
Potassium	4392.72mg	93%
Total Carbs	108.04g	36%
Sugars	20.81g	83%
Dietary Fiber	12.85g	51%
Protein	283.71g	567%
Vitamin C	22.5mg	37%
Vitamin A	0.2mg	5%
Iron	43.6mg	242%
Calcium	403.2mg	40%

Amount Per 100 g
Calories	301.26 Kcal (1261 kJ)
Calories from fat	229.42 Kcal
		% Daily Value*
Total Fat	25.49g	865%
Cholesterol	68.33mg	502%
Sodium	151.72mg	139%
Potassium	199.16mg	93%
Total Carbs	4.9g	36%
Sugars	0.94g	83%
Dietary Fiber	0.58g	51%
Protein	12.86g	567%
Vitamin C	1mg	37%
Iron	2mg	242%
Calcium	18.3mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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