Barilla Pappardelle pasta
with Short Rib Ragout
- High Protein
This Barilla Pappardelle pasta with Short Rib Ragout is the ultimate comfort food perfect for chilly nights. With the tender, succulent short rib, porous al dente pappardelle pasta, and a robust sauce you’ll be savouring every moment of this dish!
Ingredients 6 Number of Servings
1 box Barilla Pappardelle Pasta or Barilla Tagliatelle Pasta (about 3-4 nests per person)
4 short ribs
3 cups red wine (cabernet)
2 tbsp tomato paste
1 stalk celery
1 yellow onion
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
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 saucepan, 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.