Short Rib Ragu

Short Rib Ragu

Ingredients

  • 4 Ounces of Diced Pancette
  • 1½ Pounds of Boneless Short Ribs
  • 1 Pound of Loose Hot Italian Sausage
  • 1 Pound of Ground Beef
  • 2 Teapspoons of Neutral Oil (If Needed)
  • 1 Yellow Onion - Peeled and Diced
  • 2 Carrots - Peeled and Diced
  • 2 Ribs of Celery - Trimmed and Diced
  • 2 Tablespoons of Butter
  • 6 Cloves of Garlic - Peeled and Minced
  • 2 Tablespoons of Tomato Paste
  • 1 Cup of Dry Red Wine
  • 2 28-Ounce Cans of Whole-Peeled Tomatoes
  • 2 Bay Leaves
  • 1 Teaspoon of Sugar (Optional)
  • 24 Ounces of Paste - Paccheri, Rigatoni or Pappardelle
  • Salt, Pepper, and Curshed Red Pepper - To Taste

Instructions

    Cook the Pancetta

  • Place the Diced Pancetta in a large pot. On Medium Heat, stir occasionally for 4 to 5 Minutes of until the fat renders and the Pancetta browns. Remove from pot and transfer to a large bowl.

    • Brown the Short Ribs

  • Pat the Short Ribs dry and season with Salt and Pepper. Place the Short Ribs in the Pancetta fat and cook over a medium-high heat for 3 to 5 Minutes per side until browned all over. Transfer to the bowl with the Pancetta.
  • Add the Sausage and Beef. Cook for around 15 Minutes until browned, breaking the meat apart with a spoon. Season with Salt and Pepper and transfer to the bowl of Pancetta and Short Ribs.

    • Cook the Aromatics

  • If needed, add another teaspoon or two of Oil, and turn the heat to medium-high.
  • Add Onion, Celery, and Carrots, cooking for 5 to 7 Minutes. Season the vegatables with Salt and Pepper.

    • Brown the Tomato Paste

  • Melt the Butter into the Onions. Add the Garlic and cook for 45 Seconds. Add the Tomato Paste and cook, mashing it into the aromatics for 2 Minutes until it begins to deepen in colour. Be careful not to burn the Garlic.
  • Pour in the Red Wine and turn the heat to high. Whisk the wine into the paste and continue until the wine begins to boil. Boil for 5 Minutes until it just starts to reduce.

    • Simmer the Ragu

  • Add the Tomatoes and bring to a boil. Stir in all of the meat from the bowl. Season the sauce with Salt, Pepper, Sugar and Crushed Red Pepper. Add the Bay Leaves.
  • Reduce heat to low. Cover and simmer for 3 to 4 Hours or until the Short Ribs can be shredded easily with a fork.

    • Shred the Short Ribs

  • Remove the Ragu from the heat and carefully remove the lid. Shred the Beef and mash any remaining whole-peeled tomatoes. Turn the heat to medium-high and let the Ragu low-boil uncovered for 15 to 20 Minutes. If the liquid evaporates too quickly, add Beef Stock in ¼ Cup increments. Taste and season the sauce.

    • Cook the Pasta

  • Bring a large pot of generously salted water to a boil. Add the Pasta and cook according to package instructions. Reserve Half a Cup of the water and then drain the Pasta.

    • Coat the Pasta

  • Return the heat on the Ragy to medium. Once bubbling, add the reserved water along with the cooked Pasta. Toss to coat for 1 to 2 Minutes. Taste and season once more to your preferences.

    • To Serve

  • Divide the Pasta between bowls and garnish with Parsley and Grated Parmesan Cheese.