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Barilla Pappardelle pasta
with Short Rib Ragout
Ratings
- Prep
- Cook
- Skill
- Intermediate
- Diet
- High Protein
Ingredients 6 Number of Servings
1 box Barilla Pappardelle (about 3-4 nests per person)
4 short ribs
3 cups red wine (cabernet)
2 tbsp tomato paste
1 stalk celery
1 carrot
1 yellow onion
3 cloves
1 bay leaf
1 tsp salt, black pepper
½ tbsp rosemary
3 sage leaves
1 quart beef broth
½ cup Parmigiano cheese, grated
2 tbsp butter
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Instructions
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Marinate meat with wine and vegetables, aromatic herbs and spices overnight in the fridge. Separate the wine form the meat and vegetables.
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Sear meat in a hot sauce pot, add vegetables and brown, about 10 minutes.
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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.
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Skim the fat from the top and cut the meat in small pieces, discard bones and combine with the sauce once again.
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Place a pot of water to boil. Cook pasta according to directions and drain and toss with boiling sauce.
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Stir in cheese, butter and parsley off the fire before serving.