Beef Short Rib Ragu Pappardelle recipe - ingredients, nutrition and when to eat it
Pasta topped with a ragu made by slowly braising beef short ribs with tomatoes and wine, served over wide pappardelle.
Pasta topped with a ragu made by slowly braising beef short ribs with tomatoes and wine, served over wide pappardelle. The rich, savory meat and bright tomato flavors come together, and the tender sauce clings to the pasta. It’s a satisfying choice for lunch or a relaxed dinner.
Western · 150 minutes to cook
Tips: Brown the short ribs first to give the sauce a deeper, savory flavor.
Tips: If the sauce gets too thick, add pasta water a little at a time until it coats the pasta well.
Tips: To save time, use a pressure cooker to tenderize the meat.
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Ingredients (1 serving)
- Beef short ribs — 150 g
- Dried pappardelle — 80 g
- Tomato paste — 1 Tbsp
- Tomatoes — 1 pc
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Celery — 0.3 stalk
- Garlic — 1 clove
- Olive oil — 1 Tbsp
- Red wine — 60 ml
- Beef stock — 150 ml
- Bay leaf — 1 sheet
- Ground black pepper — 0.2 tsp
- Salt — 0.5 tsp
- Parmesan cheese — 1 Tbsp