MALTAGLIATI W/MILK-BRAISED SHORT RIB & RICOTTA SUGO Recipe

Prepare the Short Ribs

In a large Dutch oven, heat olive oil over medium heat. Season the short ribs with salt and black pepper, then brown them on all sides. Remove the short ribs and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Braise the Ribs

Return the short ribs to the pot. Add the whole milk and thyme. Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, until the meat is tender and falling off the bone.

Cook the Maltagliati

In a large pot of salted boiling water, cook the maltagliati pasta according to package instructions until al dente. Drain and set aside.

Make the Ricotta Sugo

Once the short ribs are cooked, remove them from the pot. Shred the meat and set aside. Strain the braising liquid and return it to the pot, then stir in the ricotta cheese until smooth.

Combine and Serve

Add the shredded short ribs and cooked maltagliati to the ricotta sugo. Toss to coat, then serve warm, topped with grated Parmesan cheese.