Description
A rich and comforting short rib beef ragu slow-cooked to perfection, featuring tender shredded beef in a deeply flavorful tomato-based sauce served over pasta.
Ingredients
Scale
- 1.5 kg beef short ribs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 800 g crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 400 g pappardelle pasta
- 1/2 cup grated parmesan cheese
Instructions
- Heat a Dutch oven over medium heat.
- Season the beef short ribs with salt and pepper.
- Add olive oil to the pot and sear the ribs until browned on all sides.
- Remove the ribs and sauté onion, carrots, and celery until softened, then add garlic and tomato paste.
- Return the ribs to the pot, add crushed tomatoes, beef broth, thyme, rosemary, and bay leaves, then simmer gently for 2 hours and 40 minutes until the meat is tender.
- Remove the bones, shred the meat, and return it to the sauce.
- Cook the pappardelle pasta, toss with the sauce, and serve with grated parmesan cheese.
Notes
- Brown the meat well for deeper flavor.
- Cook on low heat to keep the meat tender.
- Let the ragu rest before serving for better flavor.
- Use quality tomatoes for the best results.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: short rib beef ragu, beef ragu pasta, slow cooked beef sauce, italian beef ragu, comfort food pasta