INGREDIENTS
- 2.5 lb cubed short rib meat
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 1/3 cup diced shallots
- 1/3 cup diced garlic
- 2/3 bottle of red wine (nice but not too nice)
- 1-litre beef stock
- 2 cups crushed tomatoes
- salt and pepper
- 1 stock of rosemary
- Splash olive oil
- Wedge of parmigiana
- 500 g pappardelle
- 1 handful basil
METHOD
Heat large braising pot up to the smoking point, season beef forcefully with salt and pepper. Add olive oil and sear. Now chill and don’t touch, you really want the deep colour on the beef and on the bottom of the pot.
Remove the beef and add all the veggies, sweat until soft and add the beef back to the party.
Deglaze with red wine, let reduce by 1/3rd add stock and tomato. Toss in a little Rosemary and let simmer with the lid on slightly cracked for 4-6 hours
The beef should be so soft it falls apart when gently crushed with a wooden spoon.
Cook pasta and toss in olive oil. Place on a large platter, top with ragu, smash with lots of parmigiana and garnish with basil.
Serve with a smile and enjoy.
Prep time 12 minutes
Cook time 4-6 hours
Special tools really nice pot