Let’s talk pasta. Versatile, filling, satisfying- pasta. But this is not your ordinary pasta dish, this is something special. It’s so special that I really hope you will make because it’s almost impossible to describe it’s amazingness in this post. It’s the best meat sauce we have ever had- Bolognese- step aside- a new sauce is in town. This recipe does take time to cook, but it is so simple to make so do not be intimidated. Coming from the gal who loves a good marinara with fresh basil and mozzarella, I would trade up for this short rib sauce any day. Jason’s been on a short rib kick, it’s been great, we’ve made this recipe, and then he ordered a Braised Short Rib Sugo dish at Homestead during restaurant week, and he was so blown away that we decided to try to re-create it at home. We’re nerds like that. So happens that Jason found the perfect recipe, from none other than Giada herself. A few tweaks from our kitchen to make it even easier and we had perfection. The chocolate shavings on top to finish the dish are imperative, weirdly necessary and so perfect paired with this meal in a bowl or on a plate. Please make this recipe and be blown away like we were. Short ribs are super affordable cuts of meat, and when cooked correctly like in this, they are transformed. Let’s hope this broth based, veggie filled, meat sauce is the trick to kicking this cold I got to enjoy all weekend… I’ll let you know how that goes, in the meantime you go and Enjoy, cook, create, eat and Enjoy!!
Adapted from Giada’s Short Ribs with Tagliatelle
Prep Time: 20 minutes
Cook Time 3 hours and 30 minutes
Yields 4-6 servings
1 tablespoon olive oil
2 ounces chopped bacon
2 1/2 pounds short ribs
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley stems and leaves
3 cloves garlic
1 (14-ounce) can diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 1/2 cups beef stock, reduced sodium
3/4 cup red wine
1 pound fettuccine pasta
4 to 6 teaspoons shaved bittersweet chocolate
Place the olive oil in a large heavy soup pot over medium heat. Cook the bacon until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the bacon from the pan to a paper towel lined plate and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the bacon to the pot and stir. Add the rosemary, thyme, oregano, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 45 minutes. Remove the lid and simmer for another 1 hour and 45 minutes, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 3/4 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.