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DeLallo Winter Recipes: Short Rib Ragù Sauce

Short Rib Ragù Sauce


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With just the right amount of fresh herbs, this fall-off-the-bone tender meat sauce is the perfect winter comfort food. Short Rib Ragú is a hearty sauce best paired with wide, long noodles; it's sure to be a hit in your kitchen.


  • 2 tablespoons DeLallo Extra Virgin Olive Oil
1/4 pound Delallo Pancetta, chopped fine
3 1/2 to 4 pounds short ribs
Salt and pepper
Flour, for dredging
2 carrots

  • 1 celery stalk, strings removed
  • 1 onion
2 cloves garlic

  • 2 sprigs fresh flat-leaf parsley

  • 1 (14-ounce) can DeLallo Organic Diced Tomatoes
1 dried bay leaf

  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme

  • 1/2 cup red wine
  • 2 teaspoons DeLallo Tomato Paste

3 1/2 cups beef stock

  • 1 (1-pound) package DeLallo Mafalda Pasta or any long flat egg pasta


Heat olive oil in a large pot over medium heat. Sauté pancetta until golden, about 5 minutes. Remove from pot and set aside.

Season ribs with salt and pepper, then dredge in flour. Add the short ribs to the hot oil. Brown them on all sides, 10 to 15 minutes. Once thoroughly browned, remove and set aside.

While meat browns, pulse carrots, celery, onion, garlic and parsley in a food processor until finely minced. Set aside and pulse tomatoes to make a purée.

In a small piece of cheesecloth, create a bouqet garni by tying up the bay leaf, rosemary and thyme inside. Set aside.

Add the vegetables to the pot, once ribs have been removed, and cook over medium heat, stirring occasionally until they are soft and golden, about 10 minutes. Add the wine and tomato paste. Stir until all browned bits have been scraped from the pan. Simmer until the wine is reduced by half, about 8 minutes. Add the beef stock, the bouquet garni, the tomatoes, the cooked pancetta and short ribs. Bring to a boil over medium-high heat. Once boiling, reduce the heat, cover and simmer for 2 hours, until ribs are tender.

Remove cooked ribs from sauce. As soon as short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Discard any fat not rendered during cooking; discard the bouquet garni. Return shredded meat to sauce.

Meanwhile, bring a large pot of salted water to a boil, then add the pasta. Cook until the pasta is al dente, following the package instructions. Drain the pasta, and serve hot with the Ragú.

Serves 6