Barilla Pappardelle pasta

with Short Rib Ragout

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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

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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  • Marinate meat with wine and vegetables, aromatic herbs and spices overnight in the fridge. Separate the wine form the meat and vegetables.

  • Sear meat in a hot sauce pot, add vegetables and brown, about 10 minutes.

  • 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.

  • Skim the fat from the top and cut the meat in small pieces, discard bones and combine with the sauce once again.

  • Place a pot of water to boil. Cook pasta according to directions and drain and toss with boiling sauce.

  • Stir in cheese, butter and parsley off the fire before serving. 

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