Barilla Pappardelle Pasta with Short Rib Ragout
Barilla Pappardelle Pasta with Short Rib Ragout
Rich, hearty flavours of tender short rib and herbs in a red wine pasta sauce
45 minutes total
This hearty Barilla Pappardelle Pasta with Short Rib Ragout is the ultimate comfort food and a labour of love that's oh-so worth it. With the rich, meaty flavours of succulent short rib, combined with the porous al dente Barilla Pappardelle pasta soaking up the sauce, you’ll be savouring every moment of this dish and craving more after the very last bite!
Chef Lorenzo Boni Recipes
Ingredients
Serves 6
1 box | Barilla Pappardelle pasta (about 3-4 nests per person) |
4 | short ribs |
3 cups | red wine (cabernet) |
2 tbsp | tomato paste |
1 | celery stalk |
1 | carrot |
1 | yellow onion |
3 | cloves |
1 | bay leaf |
1 tsp | salt and black pepper |
1/2 tbsp | rosemary |
3 | sage leaves |
1 | quart beef broth |
1/2 cup | Parmigiano Reggiano cheese, grated |
2 tbsp | butter |
To taste | parsley |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Method
Chef's tip
This recipe can also be made using Barilla Tagliatelle pasta.
Step 1
Marinate meat with wine and vegetables, aromatic herbs and spices overnight in the fridge. Separate the wine from the meat and vegetables.
Step 2
Sear meat in a hot saucepan, add vegetables, and brown for about 10 minutes.
Step 3
Stir in wine and bring to boil. Add broth and tomato paste; bring to simmer and reduce slowly for 3 hours, until the meat falls off the bone and the sauce has reduced.
Step 4
Skim the fat from the top and cut the meat in small pieces. Discard bones and combine with the sauce once again.
Step 5
Place a pot of water to boil. Cook Barilla Pappardelle pasta according to package directions and drain and toss with boiling sauce.
Step 6
Stir in cheese, butter and parsley before serving.
Pappardelle
Pappardelle, originating from Tuscany, boasts wide, flat ribbons that are perfect for hearty ragùs and creamy sauces. Its luxurious texture adds depth to dishes, making it a favourite for special occasions and romantic dinners. The name comes from a Tuscan dialect verb referring to eating with childlike joy and pleasure. Plus, it comes in easy to measure nests that work to elevate any meal.
- Shape Long
- Cook time 7 mins
- Pack size 450 g
- Range Classic Blue Box
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