Short Rib Bolognese Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 5-7 minutes. Remove from pot and set aside.

2. 2

   Sauté the Vegetables

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

3. 3

   Build the Sauce

   Stir in the tomato paste and cook for 2 minutes. Add the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

4. 4

   Add Remaining Ingredients

   Add the beef broth, crushed tomatoes, bay leaves, and oregano. Bring to a simmer, then return the short ribs to the pot. Cover and reduce heat to low, cooking for about 2-3 hours until the short ribs are tender.

5. 5

   Make the Rigatoni

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

6. 6

   Finish the Bolognese

   Once the short ribs are tender, remove them from the pot and shred the meat. Discard the bones and bay leaves. Stir the shredded meat back into the sauce. Adjust seasoning with salt and pepper.

7. 7

   Serve

   Toss the rigatoni with the bolognese sauce. Serve topped with grated Parmesan cheese and fresh basil.