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Pappardelle with Short Rib Ragu: A Cozy, Indulgent Delight

Pappardelle with Short Rib Ragu
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A delicious and hearty dish perfect for a comforting meal.

Ingredients

Scale
  • 1 pound pappardelle pasta
  • 2 pounds short ribs
  • 1 cup red wine
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can crushed tomatoes
  • 3 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  1. In a large pot, heat olive oil over medium-high heat. Add short ribs and brown on all sides.
  2. Remove short ribs and set aside. In the same pot, add onion, carrots, and celery. Sauté until softened.
  3. Add garlic and cook for an additional minute.
  4. Pour in red wine to deglaze the pot, scraping up any browned bits.
  5. Add crushed tomatoes, beef broth, thyme, salt, and pepper. Return short ribs to the pot.
  6. Bring to a boil, then reduce heat and simmer for 2-3 hours until meat is tender.
  7. Cook pappardelle according to package instructions. Drain and set aside.
  8. Once short ribs are done, shred the meat and return it to the sauce. Serve over pappardelle with a sprinkle of Parmesan cheese.

Notes

  • This dish is best prepared a day in advance, as the flavors deepen over time.
  • Pair with a side salad for a complete meal.

Nutrition

Keywords: Pappardelle with Short Rib Ragu, pasta, indulgent meal

Find it online: https://www.pintoplate.com/pappardelle-with-short-rib-ragu-a-cozy-indulgent-delight/