Description
A rich and comforting slow-cooked beef ragu made with tender short ribs, simmered in a deep tomato sauce and served over wide ribbon pasta.
Ingredients
Scale
- 2 pounds beef short ribs
- 12 ounces pappardelle pasta
- 2 cups crushed tomatoes
- 2 tablespoons tomato paste
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 325°F.
- Season the short ribs with salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, then remove and set aside.
- Sauté the chopped onion and minced garlic in the same pot until softened.
- Stir in the tomato paste and cook for 1 to 2 minutes.
- Add crushed tomatoes and beef broth, stirring to combine.
- Return the short ribs to the pot.
- Cover and transfer to the oven, cook for 2 hours 30 minutes until the meat is tender.
- Remove the ribs, shred the meat, and discard bones.
- Return shredded beef to the sauce and stir in dried oregano and fresh basil.
- Cook pappardelle pasta according to package instructions.
- Toss the pasta with the ragu sauce.
- Serve warm and enjoy.
Notes
- Searing the meat properly builds deep flavor.
- Let the ragu rest briefly before serving for best texture.
- Add a splash of broth when reheating to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: short rib ragu, beef ragu pasta, slow cooked beef pasta, italian comfort food, pappardelle ragu