Description
A rich and comforting short rib beef ragu slow-cooked to perfection, served over tender pasta with a deep, savory tomato-based sauce.
Ingredients
Scale
- 1.2 kg beef short ribs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 400 g crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 400 g pappardelle pasta
- 1/2 cup grated cheese
Instructions
- Preheat a Dutch oven over medium heat and add olive oil.
- Season the short ribs with salt and pepper and prepare all chopped vegetables.
- Brown the short ribs on all sides until deeply golden, then remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, then add garlic and tomato paste and stir well.
- Return the beef to the pot, add crushed tomatoes, beef broth, thyme, and rosemary. Cover and simmer on low heat for 2 hours and 30 minutes until the meat is tender.
- Remove the bones, shred the beef, and return it to the sauce.
- Cook pappardelle pasta according to package instructions, then toss with the ragu.
- Serve topped with grated cheese.
Notes
- Brown the meat well for deeper flavor.
- Let the sauce rest before serving to enhance taste.
- Add a splash of broth when reheating to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 110 mg
Keywords: short rib beef ragu, slow cooked beef pasta, italian ragu, hearty pasta dish, comfort food pasta