|If you’re looking for a homestyle ragú to up your family dinner game, this slow-cooked braised beef pasta is just the recipe. One bite of this amazing sauce will help you to remember the importance of real, from-scratch Italian meals.|
Braised Short Rib Ragú with Pappardelle
If you’re looking for a homestyle ragú to up your family dinner game, this slow-cooked braised beef pasta is just the recipe. One bite of this amazing sauce will help you to remember the importance of real, from-scratch Italian meals.
- 4 pounds bone-in beef short ribs, cut crosswise into 2” pieces
- ¼ cup DeLallo Extra Virgin Olive Oil
- 1 large sweet onion, diced
- 4 cloves of garlic, minced
- 2 (6.7-ounce) jars DeLallo Soffritto Sautéed Vegetable Cooking Base
- 1 tablespoon flour
- 2 tablespoons DeLallo Tomato Paste
- ¼ cup DeLallo Balsamic Vinegar
- 2 cups dry red wine
- 5 sprigs fresh oregano
- 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes 28 oz.
- 2 cups beef stock
- 1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta, cooked according to instructions
- Chopped chives
- Ricotta Cheese
- Salt and freshly ground pepper to taste
- Preheat oven to 325˚F. Season the meat with salt and pepper.
- In a large oven-proof pot (Dutch oven), heat the oil over a medium-high setting. Once the oil is hot, add the beef. Brown the meat on all sides, about 5 minutes. Remove the beef from the pot and transfer to a plate. Set aside.
- Reduce heat to medium. Add the onion and garlic to the pot. Sauté until fragrant, about 2 minutes. Add the soffritto. Sauté for 3 minutes or until hot.
- Stir in flour and tomato paste. Cook together for 1 minute. Add the balsamic vinegar. Cook for about 5 minutes, being sure to scrape the bits off the bottom of the pot with a wooden spoon. Add the red wine and simmer until liquid is reduced by half, about 5 minutes.
- Meanwhile, prepare the oregano by tying the stems together with a kitchen string.
- Once wine has reduced, add the browned beef and the oregano bunch. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium-high heat. Cover the pot and transfer to the oven. Cook for 3 ½ hours, or until the beef is very tender and starts to separate from the bones.
- Remove the meat and place on a cutting board. Discard the oregano. Shred the meat into smaller pieces.
- Thicken the sauce slightly with an immersion blender. Pulse for about 2 minutes. Return the meat to the pot with the sauce. Salt and pepper to taste.
- Add the cooked pasta to the sauce and cook for 2 minutes more.
- Divide pasta onto plates. Serve sprinkled with chopped chives and a dollop of ricotta cheese.