Short Rib Ragu With Drunken Pappardelle
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 medium
Onion (finely chopped)4 cloves
Garlic (finely chopped)1
Salt1
Bay Leaf3 tbsps
Tomato Paste2 cups
Beef Stock450 g
Pasta (pappardelle)750 ml
Red Wine (bottle dry)Directions:
1
Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense
2
Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper
3
Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce
4
Heat through, then cool completely and store for make-ahead meal
5
Skim the fat and reheat, covered, over medium heat
6
While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine
7
Add the pasta and cook to al dente
8
Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley