Make sauce a day ahead for deeper flavor. Freeze ragu separately from pasta. Simmer uncovered to thicken if needed.
Ultimate Pappardelle with Short Rib Ragu Rich Italian Comfort
Slow-braised beef short ribs simmered in a rich tomato herb sauce and tossed with wide pappardelle pasta for a comforting Italian-style meal.
Ingredients
Scale
3 pounds (1.4 kg) bone-in beef short ribs
1 ½ teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 medium onion (150 grams), diced
2 carrots (150 grams), diced
2 celery stalks (120 grams), diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 ounces / 800 grams) crushed tomatoes
2 cups (480 ml) beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
12 ounces (340 grams) pappardelle pasta
½ cup (50 grams) grated Parmesan
2 tablespoons chopped parsley
Instructions
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Season and sear short ribs until browned.
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Sauté onion, carrots, celery, and garlic.
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Stir in tomato paste, crushed tomatoes, broth, and herbs.
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Return ribs and braise at 325°F (165°C) for 2 ½–3 hours.
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Shred meat and simmer sauce uncovered 15–20 minutes.
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Cook pasta al dente and reserve ½ cup pasta water.
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Toss pasta with ragu, adding pasta water if needed.
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Serve topped with Parmesan and parsley.