Papparadelle With Short Rib Ragù
Papparadelle with Short Rib Ragù
A cozy cold weather comfort dish.
Equipment
Ingredients
- ⅔ cup pancetta chopped
- 2 tbsp extra virgin olive oil
- 1 cup red onion finely chopped
- 2 carrots peeled and finely chopped
- 2 celery stalks finely chopped
- 2 garlic cloves finely chopped
- 2 tsp salt
- 2 tsp frech ground pepper
- 2 lbs short ribs
- 1 cup red wine
- 1 cup beef stock
- 1 28 oz canned petite diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 package pappardelle pasta fresh or dried
Instructions
- In a dry dutch oven, saute pancetta on medium heat until crisp
- Transfer to a plate
- Pour off grease
- Add olive oil
- Add the chopped vegetables and season with salt
- Saute 5 minutes
- Add garlic and sauté 1 more minute
- Transfer vegetables to a plate
- Rub short ribs with salt and pepper
- Brown on all sides in the Dutch oven
- Transfer meat to plate
- Deglaze the Dutch oven with the red wine scraping the browned bits off the bottom.
- Add beef stock, tomatoes, tomato paste, oregano, basil, salt, pepper
- Bring to a boil
- Add the pancetta, vegetables, and meat back into the pot
- Cover and place in a 350 degree oven for 1½ hours, until meat falls off the bone
- Remove from oven, and remove meat from the sauce
- Shred meat and return to pot
- Cook pasta according to instructions
- Serve garnished with fresh basil, parmasan cheese, and a drizzle of extra virgin olive oil.
Notes
This is a slow cooked meal for a lazy cold day. Serve with your favorite bread and a salad. You can also substitute polenta for the pasta.
Wine suggestions: Try Orfila’s 2017 Sequestered Pinot Noir. Or Yellowstone Cellars’ Rimrock Red.
