Short Rib Ragu 🍝🙌
INGREDIENTS:
Sauce:
– Carrots, Celery, Onion (¾ cup, finely sliced)
– Garlic (8 cloves, sliced)
– Tomato Paste (2 tbsp)
– Red Wine (1 cup)
– Tomato Sauce (700 ml, Passata)
– Beef Stock (2 cups)
Short Ribs + Pasta
– Beef Short Ribs (Use about 1 kg):
– Salt and Pepper (To taste)
– Fettuccine (Or pasta of your choosing)
– Grated Parmesan (To Taste)
– Parsley (for Garnish)
Bouquet Garni:
– Rosemary, Thyme, Sage, Bayleaf (Tied together by butchers twine)
Instructions
– Season your beef short ribs with salt and pepper, and in a hot dutch oven, give them a hard sear.
– Remove beef from the pan, and in the same pan add your chopped carrots, onion, celery, and garlic. Saute for 2-3 minutes and add in tomato paste.
– Deglaze with red wine and add in your beef stock. Let simmer for 2-3 minutes.
– Add in your Passata sauce along with your seared beef and your bouquet garni and season to taste with salt and pepper.
– Slow cook on low heat for 3-4 hours or until beef is tender.
– Remove beef from sauce and shred.
– Add beef back into the mixture and mix well to combine, In a separate pan, add some of your sauce along with your cooked pasta. Add some pasta cooking water and mix well to combine.
– Grate some parmesan cheese over your pasta, serve and enjoy!
#Shortribragu #cookingasmr #asmr
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