Pappardelle Bolognese Recipe

Cooking Instructions

1. 1

   Prepare the Short Rib Ragu

   In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove the short ribs and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.

3. 3

   Deglaze and Simmer

   Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for about 3 minutes until slightly reduced. Add the beef broth, crushed tomatoes, bay leaves, thyme, and the reserved short ribs.

4. 4

   Cook the Ragu

   Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2 to 3 hours, or until the short ribs are tender and can be easily pulled apart.

5. 5

   Cook the Pappardelle

   About 30 minutes before the ragu is done, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

6. 6

   Finish the Ragu

   Remove the short ribs from the sauce, shred the meat, and discard the bones. Return the shredded meat to the pot, stir well, and simmer for an additional 10 minutes. Adjust seasoning with salt and pepper.

7. 7

   Serve

   Toss the cooked pappardelle with the ragu. Plate and top with shaved Parmigiano-Reggiano before serving.