 | I may have had the greatest compliment from C ever for this dish. He declared it to be restaurant worthy. And he was right. Miss F gobbling it up and she even enjoyed the leftovers. I changed up one of our family favorites, Short Ribs Braised in Tomato Sauce, to have more of a tomato sauce to better suit it for pasta. Miss F chose the pasta I used, Gigli, and it was perfect. Any thicker pasta shape, like rigatoni, would work well. You need something to stand up to the chunks of shredded short rib. I added a dash of balsamic vinegar to my plate for a bit more acidity, but it was delicious with or without it. |
1 to 2 pounds boneless beef short ribs
1 ounce bacon, diced
½ onion, diced small
4 carrots, diced small
2 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon oregano
¾ cup red wine
2 (14.5 ounce) cans whole tomatoes with their juice
1 pound pasta
½ cup shredded Parmesan
Season the beef ribs with salt. Meanwhile, in a 5-quart Dutch oven, add the bacon and cook over medium heat until crisp, remove the bacon with a slotted spoon. Increase the heat to high and add the beef ribs and cook, for 2-3 minutes per side, until richly browned on all sides. Remove the ribs from the pot. Add the onions and carrots; cook, stirring occasionally, until softened and lightly browned on the edges, 6-8 minutes. Stir in the garlic, tomato paste, and oregano; cook, stirring constantly, until fragrant, about 30 seconds. Pour in the wine; scrape up the browned bits on the bottom of the pot. Stir in the tomatoes, beef ribs, bacon, and 1 teaspoon salt; bring to a simmer over medium-high heat, then reduce the heat to low, cover the pot, and cook, stirring occasionally, for 3 hours.
Transfer the ribs to a plate; shred the meat. Stir the meat back into the sauce. Taste for seasoning, adding salt if necessary. Prepare the pasta per package directions, drain and stir into the meat sauce. Serve sprinkled with Parmesan.
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