Sorpresine Pasta Recipe
Shortrib ragu, pecorino, shiitake mushrooms
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Ingredients
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Pasta
Shortrib Ragu
Mushroom Topping
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Shortrib Ragu
- 2
- 3
- 4
Build the Ragu
Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine, scraping the bottom of the pot to deglaze. Add the beef broth, bay leaves, and the seared short ribs back into the pot. Bring to a simmer, cover, and reduce the heat to low. Cook for 2-3 hours, or until the meat is tender.
- 5
Finish the Ragu
Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones. Return the shredded meat to the ragu, and simmer for an additional 15 minutes. Adjust seasoning with salt and pepper to taste.
Mushroom Topping
- 6
Assembly
- 7
Combine and Serve
In a large mixing bowl, combine the cooked pasta with the shortrib ragu. If the mixture is too thick, add reserved pasta water to achieve desired consistency. Serve the pasta topped with sautéed shiitake mushrooms, a generous sprinkle of grated pecorino cheese, and chopped parsley.