Short Ribs Ragu with Pappardelle
Introduction
Here’s a comforting recipe for Short Ribs Ragu with Pappardelle, a rich and hearty dish perfect for a cozy dinner:
Ingredients (Serves 6-8):
For the Short Ribs Ragu:
- 2 lbs (900 g) bone-in short ribs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon)
- 1 can (28 oz/800 g) crushed tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 1 tsp dried rosemary or 1 sprig fresh rosemary
- 1 bay leaf
- 1/2 tsp red pepper flakes (optional, for a slight kick)
- 1 tbsp balsamic vinegar (optional, for added depth)
For the Pasta:
- 1 lb (450 g) pappardelle pasta
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
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