Braised Short Rib Bolognese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 - 2 lb. beef short ribs
2 pieces pancetta or bacon, diced
3 tbl. olive oil
1 carrot, cut in small dice
1 onion, minced
2 cloves garlic, minced
1/4 cup parsley, minced
2 cups chicken or beef broth
1 1/2 - 2 cups red wine
Sea salt and freshly ground pepper to taste
26.46 oz. Pomi brand chopped tomatoes (or equivalent)
1 tbl. tomato paste
10.75 oz. can tomato puree
1 tsp. fresh thyme, tender leaves stripped from woody stalks
1 tsp. fresh rosemary, chopped
1 tsp. fresh oregano, chopped
1 bay leaf
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Directions: |
Directions:Season short ribs with salt and pepper and set aside while you chop the veggies. Preheat oven to 350º. Using a braising pan, or similar-sized pan with a tight-fitting lid, cook the pancetta or bacon until crisp, then remove to a plate. Add the olive oil and heat until it releases its fragrance. Using tongs, place each short rib in the oil and allow it to brown for several minutes. Repeat for each side, until all sides are nicely browned. Remove the ribs to the plate with the pancetta and pour the broth in the pan, stirring to deglaze. Now add all the other ingredients and stir together. Return ribs and pancetta to pan and bring to a boil. Once it begins to boil, place the lid on top and place in preheated oven. Set the timer for 2 hours and forget about it for awhile. After two hours, remove the dish from the oven and let it cool on the stovetop. Once the meat is cool enough to handle, remove from pan and pull meat from bones, shredding as you go. Discard bones and any tough bits. Before returning meat to pan, skim off all the fat on surface of the sauce. Stir in the shredded beef. If it seems too thick, add a small can of tomato sauce, but you want it fairly thick so it will adhere to the pasta. |
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Personal
Notes: |
Personal
Notes: This makes a very rich, flavorful sauce and is perfect with the smaller pasta shapes like orecchiette, or one of the tube-shaped pastas. When adding it to pasta, use some of the pasta water to help blend it all together to the perfect consistency. You could also freeze the sauce and pull it out the next time you make lasagna.
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