Short Rib Ragu Pappardelle

Prep time: 4 hrs | Serves: 4-6

Ingredients:

•⁠ ⁠320g dried pappardelle (or other wide pasta)

•⁠ ⁠800g beef short ribs, bone-in (about 3–4 short ribs)

•⁠ ⁠8g fine sea salt (plus extra for the pasta water)

•⁠ ⁠3g freshly ground black pepper

•⁠ ⁠30ml olive oil

•⁠ ⁠1 small onion, finely chopped

•⁠ ⁠1 small carrot, finely chopped

•⁠ ⁠1 small celery stalk, finely chopped

•⁠ ⁠3 garlic cloves, finely sliced

•⁠ ⁠100ml dry red wine

•⁠ ⁠400g tomato passata

•⁠ ⁠200g chopped tinned tomatoes

•⁠ ⁠300ml beef stock or water

•⁠ ⁠1 bay leaf

•⁠ ⁠2g dried oregano

•⁠ ⁠10g tomato paste

•⁠ ⁠10g unsalted butter

•⁠ ⁠20g finely grated Parmesan (plus extra to serve)

Method:

1.⁠ ⁠Pat the short ribs dry with kitchen paper and season all over with 6g salt and the pepper. Heat 30ml olive oil in a heavy-based pot over medium-high heat. Sear the ribs 3–4 minutes per side until deeply browned. Transfer to a plate, leaving the fat in the pot.

2.⁠ ⁠Reduce to medium heat. Add onion, carrot and celery to the pot. Cook 7–10 minutes until soft and lightly golden, stirring often. Add garlic and oregano; cook 1 minute until fragrant. Stir in tomato paste and cook 1 minute more.

3.⁠ ⁠Pour in the red wine and simmer 2–3 minutes, scraping up any browned bits from the bottom. Add passata, chopped tomatoes, beef stock, bay leaf and the remaining 2g salt. Return the short ribs (and any juices) to the pot, making sure they are mostly submerged. Bring to a gentle simmer, cover with a lid leaving a small gap and cook over low heat for about 2½–3 hours, turning the ribs occasionally, until the meat is very tender and falling off the bone.

4.⁠ ⁠Remove the ribs to a board and discard the bay leaf. Using two forks, shred the meat, discarding bones and excess fat. Return the shredded beef to the pot and stir through. Simmer uncovered over low heat for 10–15 minutes to thicken slightly. Stir in the butter and 20g Parmesan, taste and adjust seasoning with more salt and pepper if needed.

5.⁠ ⁠Meanwhile, cook pappardelle in a large pan of well-salted boiling water until al dente (check packet time). Reserve about 150ml pasta water, then drain. Toss pappardelle through the ragù, adding a splash of pasta water if needed to loosen and coat. Serve hot, topped with extra Parmesan.

Storage:

Cool completely, then refrigerate the ragù (without the pasta) in an airtight container for up to 3 days. Reheat gently in a pan over low heat with a splash of water or stock until piping hot, stirring occasionally. Cook fresh pasta and toss through the warmed sauce just before serving.