Papparadelle With Short Rib Ragù

Papparadelle with Short Rib Ragù

A cozy cold weather comfort dish.
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Cook Time 2 hours
Course Main Course
Cuisine Italian
Servings 6



  • 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


  • 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.


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. 
Keyword pappardelle, pasta, short ribs
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