Slow-Cooked Short Rib Ragù with Pasta
Ingredients
The base
-
1
tablespoon
extra-virgin olive oil
-
4
ounces
pancetta, chopped
The sauce
-
1
medium
onion
-
1
tablespoon
tomato paste
-
1
cup
red wine
-
2
pounds
beef short ribs
-
28
ounces
canned whole tomatoes with juices
-
½
cup
water
-
½
teaspoon
salt
-
½
teaspoon
black pepper
Instructions
- Preheat the oven to 350°F with a rack in the lower-middle position.
- In a Dutch oven over medium heat, combine the olive oil, pancetta, and onion. Cook until the onion is lightly browned.
- Add the tomato paste and cook until it darkens slightly.
- Pour in the wine and scrape up any browned bits, cooking until reduced by half.
- Stir in the beef short ribs, canned tomatoes with juices, water, salt, and pepper. Bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 2 hours.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
35g
Sodium
600mg
Cholesterol
100mg
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