Name: Braised Beef Short Rib Ragu Pasta
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6
Ingredients: 1 Box Barilla® Fettuccine Pasta; 3 Pounds beef short ribs, patted dry; 2 Tablespoons Kosher Salt; 5 Tablespoons Avocado oil, divided; 4 Ounces pancetta, diced; 2 carrots, chopped; 1 Medium onion, chopped; 3 Stalks celery, chopped; 1 Tin (1.6 ounces) anchovy filets in olive oil for dish, and 1 additional tin for garnish (recommend 2-3 filets per serving); 1 Teaspoon red chili flakes and a bit extra saved to garnish; 1 Tablespoon tomato paste; 4 Cloves garlic, chopped; 2 Cups Chianti wine (or other dry red wine, such as Merlot or Cabernet Sauvignon); 1 Can (28 ounces) San Marzano peeled tomatoes with liquid; 2 Bay leaves; 10 Sprigs fresh thyme, leaves only; 1 Teaspoon sugar; 1 Teaspoon beef bouillon; To taste Salt and pepper; For garnish Freshly grated Parmigiano-Reggiano cheese; For garnish Italian parsley, chopped

Braised Beef Short Rib Ragu Pasta

4 hours 30 minutes

Weekend Gatherings Winter Recipes Fall Recipes Beef Classic Blue Box Long

Beef short rib is braised in a Dutch oven for hours with delicious vegetables and topped with al dente fettucine pasta.

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Ingredients

6 servings

1Box Barilla^® Fettuccine Pasta

3Pounds beef short ribs, patted dry

2Tablespoons Kosher Salt

5Tablespoons Avocado oil, divided

4Ounces pancetta, diced

2carrots, chopped

1Medium onion, chopped

3Stalks celery, chopped

1Tin (1.6 ounces) anchovy filets in olive oil for dish, and 1 additional tin for garnish (recommend 2-3 filets per serving)

1Teaspoon red chili flakes and a bit extra saved to garnish

1Tablespoon tomato paste

4Cloves garlic, chopped

2Cups Chianti wine (or other dry red wine, such as Merlot or Cabernet Sauvignon)

1Can (28 ounces) San Marzano peeled tomatoes with liquid

2Bay leaves

10Sprigs fresh thyme, leaves only

1Teaspoon sugar

1Teaspoon beef bouillon

To tasteSalt and pepper

For garnishFreshly grated Parmigiano-Reggiano cheese

For garnishItalian parsley, chopped

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Tamara Byerly

Braised Beef Short Rib Ragu Pasta Recipe Developed by Tamara Byerly @tammy_blackmedia

Step 1

Preheat the oven to 300°F (149°C).

Step 2

Season the short ribs evenly with kosher salt.

Step 3

In a large Dutch oven, heat 3 tablespoons of avocado oil over medium heat. Cook the pancetta over low heat until fully cooked; remove and set aside.

Step 4

Add the remaining 2 tablespoons of avocado oil to the pot. Raise the heat to high, and sear the short ribs on all sides, making sure not to overcrowd the pan. Remove the browned short ribs; set aside.

Step 5

Reduce the heat to medium-low; add chopped carrots, onion, and celery to the pot. Sauté the vegetables until they begin to soften. Add anchovy filets and red chili flakes; mix well.

Step 6

Stir in the tomato paste and continue to cook until the vegetables are soft. Add chopped garlic; cook until fragrant.

Step 7

Return the cooked pancetta to the pot. Pour in the red wine; increase the heat to medium. Scrape any flavorful bits from the bottom of the pan with a wooden or silicone spoon.

Step 8

Add the San Marzano tomatoes with their liquid, bay leaves, thyme leaves, sugar, and beef bouillon. Crush tomatoes and stir.

Step 9

Cover the Dutch oven and place it in the preheated oven. Allow it to braise for.

Step 10

Remove the bay leaves and skim any excess fat from the surface. Take out the short ribs; shred meat and return to the pot. Season with salt and pepper to taste.

Step 11

In a large pot of salted boiling water, cook the Barilla^® Fettuccine according to the package directions. Reserve 1 cup of pasta water before draining the pasta.

Step 12

Add the pasta to the sauce; gently mix. If the sauce is too dry, slowly incorporate pasta water until sauce is glossy.

Step 13

Garnish the dish with chili flakes, Parmigiano-Reggiano cheese, and chopped parsley.

Step 14

[Optional] Garnish each dish with two to three additional anchovy filets.

Barilla Fettucine Pasta | US_PROD-1G7b7VhWAkEiX6EtxHjO70

Fettuccine

In Italy, the first pasta shapes were made by hand with simple tools. Fettuccine are made from flat sheets of pasta cut into ribbon-shaped strands (known as "fettucce"). Barilla^® Fettuccine is made with non-GMO ingredients. For more information, please read our position.

Shape

Gluten Free Fettuccine

Pack size

16oz

Range

Classic Blue Box

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