Recipe: Slow-Cooked Short Rib Ragù with Pasta

Ingredients

1. Preheat the oven to 350°F and place a rack in the lower-middle position.
2. In a Dutch oven over medium heat, combine the olive oil, pancetta, and onion, cooking until the onion is lightly browned, about 4 to 5 minutes.
3. Stir in the tomato paste and cook until it darkens and sticks to the pot, about 1 to 2 minutes.
4. Add the wine and scrape up any browned bits, cooking until reduced by half, about 1 minute.
5. Stir in the beef short ribs, canned tomatoes with juices, water, salt, and pepper.
6. Bring the mixture to a simmer over medium-high heat, then cover and transfer to the oven.
7. Cook for 2 hours until the meat is tender.

Servings

Calories

500

Total fat

30g

Total carbohydrates

20g

Total protein

35g

Sodium

800mg

Cholesterol

100mg