The Waltz 3 Meat Recipe

Crisp the pancetta

Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the thinly sliced pancetta in a single layer and cook, stirring occasionally, until golden-brown and crisp, 6–8 minutes. Remove with a slotted spoon and drain on paper towels. Reserve rendered fat in the pan for later use.

When plating, tear some crisp pancetta pieces and scatter over the finished pasta to add texture and salty pork flavor (see final assembly).

Prepare and brown the short ribs

Pat the short rib pieces dry and toss with 2 teaspoons flour, 1 teaspoon salt and 1 teaspoon freshly ground black pepper until evenly coated. Heat 1 tablespoon olive oil in a heavy Dutch oven or wide saucepan over medium-high heat. Sear short ribs in batches, 3–4 minutes per side, until a deep brown crust forms. Transfer browned pieces to a plate and set aside.

Sweat the soffritto

Lower heat to medium. Add the diced onion, carrot and celery to the hot pot (add a splash more oil if the pan is dry). Cook, stirring, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the ragù

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Pour in 1 cup red wine to deglaze, scraping browned bits from the bottom. Reduce wine by half, about 3–4 minutes. Return short ribs to the pot, add 2 cups beef stock, 3 thyme sprigs and 1 bay leaf. Bring to a simmer, then reduce heat to low, cover partially, and braise gently until meat is fork-tender, about 90 minutes.

Finish the ragù

Remove short ribs and discard thyme stems and bay leaf. Shred meat with two forks, discarding excess fat and bones. Skim any excess fat from the cooking liquid and return shredded beef to the pot. Simmer uncovered 8–10 minutes to thicken to a sauce consistency. Taste and adjust seasoning with salt and pepper. Keep warm.

Season and sear chicken

Pat chicken thighs dry and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear thighs skin-side down until skin is deep golden and crisp, 6–8 minutes. Flip and cook another 4–5 minutes until just cooked through (internal temp 165°F / 74°C). Transfer to a cutting board and let rest 5 minutes.

Slice

Slice thighs into 3/4-inch strips. Keep warm and reserve any juices to fold into the sauce later.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz fresh pappardelle or fettuccine and cook until al dente (fresh pasta typically 2–4 minutes). Reserve 1/2 cup pasta cooking water before draining.

Assemble the three-meat sauce

Over medium heat, combine the shredded short rib ragù and sliced chicken in the pan with the reserved beef juices. Add the reserved pancetta and 1–2 tablespoons of the reserved pasta water to loosen, stirring to incorporate. Add 2 tablespoons unsalted butter and 3/4 cup grated Parmesan, stirring until the butter melts and cheese integrates into the sauce. If the sauce seems dry, add more reserved pasta water, 1 tablespoon at a time, until a glossy coating is achieved.

Toss with pasta

Add the drained pasta directly to the sauce and toss gently for 1–2 minutes so the noodles absorb flavor. If needed, add up to 1/4 cup additional pasta water to reach the desired saucy consistency.

Plate and garnish

Portion pasta onto warmed plates. Scatter additional crisp pancetta pieces on top. Sprinkle with remaining Parmesan, chopped parsley and optional lemon zest for brightness. Serve immediately.