short rib ragù with pappardelle

Beef

Short rib ragù with pappardelle

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Some short ribs are fattier than others, so if the ragù develops an oily layer on top, skim it off with a large spoon. Leave it to cool and solidify before discarding – don’t pour it down the sink.

Ingredients

2 beef short ribs (around 1.2kg)

Dash olive oil

1 onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped

5 garlic cloves, finely chopped

1 bouquet garni

2 bay leaves

250ml white wine

2 x 400g tins of chopped tomatoes

½ bunch parsley, finely chopped

300g dried pappardelle pasta

15g parmesan, finely grated, to serve

Directions

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