SHORT RIB RAGU & PAPPARDELLE
Serves 4, Ready in 5+ Hours
Beef Short Rib Ragu With Pappardelle Pasta
Slow & low cooking is something of a love language for me and this recipe is the best example of it.
There is no way to rush a recipe like this so if it’s quick and easy you’re after, check out some of my other pasta recipes. However if you have time, some patience and love a rich ragu sauce, this is most definitely for you!
INGREDIENTS
Beef short ribs, 1.4kg
Handful of shallots, finely chopped
2 Carrots, finely chopped
2 Celery sticks, finely chopped
4 Garlic cloves, finely chopped
Beef stock, 800ml
Red Wine, 200ml
Tinned tomatoes, 400g
Tomato purée, 1 Tablespoon
Rosemary, small handful
3 Bay leaves
Olive Oil
Salt & Pepper
500g Pappardelle pasta
Parmesan to serve
METHOD
Heat some olive oil in a casserole dish and add the short ribs, sealing on all sides. Remove from the pan and set aside.
In the same pan, add the onion, carrot, celery and garlic and fry until soft.
Add the tomato purée and cook for 1 min.
Add the tinned tomatoes, stock, wine and herbs, season and bring to a simmer.
Add the short ribs back into the pan and simmer on a low heat for 4-5 hours minimum until the meat has fallen off the bones and easily shreds apart.
When the ragu is ready, remove the bones and shred the meat apart to create an even texture.
Cook and drain the pasta, then stir through the ragu.
Serve with freshy grated parmesan cheese.