Description
A rich and savory sauce made with tender short ribs, fresh vegetables, and hearty red wine, perfect for pasta.
Ingredients
Scale
- 2 pounds short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Pappardelle pasta, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. Remove the ribs and set them aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Add the crushed tomatoes, beef broth, bay leaves, and the browned short ribs back into the pot. Bring everything to a boil, then reduce the heat to low and cover the pot.
- Let it simmer for about 180 minutes or until the meat is tender and falling off the bone.
- While the ragu simmers, prepare the pappardelle pasta according to package instructions.
- Once ready, serve the ragu over the pasta and garnish with fresh parsley.
Notes
Consider marinating the short ribs in red wine overnight for a deeper flavor. Adjust vegetables to your liking.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg