There’s a reason short rib ragu shows up on so many restaurant menus. Tender, slow-cooked beef and a rich, deeply flavorful sauce come together to create the ultimate comfort food. It sounds fancy, but most of the work is simply letting time do its thing. The result is a restaurant-quality pasta dish that's surprisingly achievable at home.
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Prep Time: 7 minutes
Cook Time: 75 minutes
Servings: 4-5
Ragu
Beef Chuck Roast (2 lbs)
Yellow Onion (1)
Carrot (3)
Celery (2 stalks)
Garlic (6-8 cloves)
Crushed Tomatoes (28oz can)
Parmigiano-Reggiano Rind (1 if you have it)
Tomato Paste (3 tbsp)
Red Pepper Flakes (2 tsp)
Rosemary (2 sprigs)
Thyme (8-9 sprigs)
Bay Leaf (2)
Cabernet Sauvignon or other Dry Red Wine (1 ½ cups)
Beef Broth (2 cups)
Unsalted Butter (4 tbsp)
Olive Oil (2 tbsp)
Salt (to taste)
Black Pepper (to taste)
Pasta (From Scratch)
Tipo 00 Flour (500g)
Egg (5)
Salt (¼ tsp)
Water (as needed)
Garnish
Parmigiano-Reggiano (to taste)
Basil (to taste)
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