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This recipe elevates the classic meat sauce by using slow-braised, fall-apart tender short ribs and chuck roast instead of ground beef. The sauce develops a deep, rich flavor from charred tomatoes, a finely diced soffritto, and a hint of harissa and balsamic vinegar. Served with wide pappardelle noodles, this is a truly luscious and comforting pasta dish.
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Prepare vegetables: Char and peel tomatoes, and finely dice carrots, celery, and onion for the soffritto. → Sear and braise the meat: Brown seasoned short ribs and chuck roast, then build the sauce with soffritto, tomato paste, wine, and stock. Return the meat and braise in the oven for 3-3.5 hours. → Shred the meat: Once tender, remove the meat, shred it, and return it to the rich, reduced sauce. → Cook pasta: Boil pappardelle in very salty water until al dente, reserving some of the pasta water. → Finish and serve: Toss the pasta with the ragu, pasta water, pecorino cheese, and fresh basil. Plate and garnish with more cheese and a balsamic drizzle.
Prepare vegetables: Char and peel tomatoes, and finely dice carrots, celery, and onion for the soffritto. → Sear and braise the meat: Brown seasoned short ribs and chuck roast, then build the sauce with soffritto, tomato paste, wine, and stock. Return the meat and braise in the oven for 3-3.5 hours. → Shred the meat: Once tender, remove the meat, shred it, and return it to the rich, reduced sauce. → Cook pasta: Boil pappardelle in very salty water until al dente, reserving some of the pasta water. → Finish and serve: Toss the pasta with the ragu, pasta water, pecorino cheese, and fresh basil. Plate and garnish with more cheese and a balsamic drizzle.
This recipe elevates the classic meat sauce by using slow-braised, fall-apart tender short ribs and chuck roast instead of ground beef. The sauce develops a deep, rich flavor from charred tomatoes, a finely diced soffritto, and a hint of harissa and balsamic vinegar. Served with wide pappardelle noodles, this is a truly luscious and comforting pasta dish.
Place grape tomatoes on a foil-lined baking sheet. Char the skins using a blowtorch or by placing them under a broiler until blistered and blackened. Let them cool, then peel off the skins.
Prepare the soffritto. Finely dice the carrots, celery, and onion into a small, uniform size (brunoise). Finely chop the garlic. Keep them separate.
Cut the short ribs and chuck roast into large chunks. Season all sides generously with kosher salt and black pepper.
In a large Dutch oven, heat oil over medium-high heat. Sear the meat in batches until a deep brown crust forms on all sides. Remove the meat and set aside.
Reduce heat to medium, add the diced soffritto (carrots, celery, onion, garlic) to the pot, and season with salt. Sauté for about 2 minutes until softened.
Finely dicing the vegetables (brunoise) is essential for them to melt into the sauce, creating a smooth, rich base.
Do not overcrowd the pot when searing the meat. Searing in batches ensures a deep brown crust, which is crucial for flavor development.
Salt your pasta water very generously, until it tastes like the ocean. This seasons the pasta from the inside out.
The starchy pasta water is key to emulsifying the sauce, making it creamy and helping it cling to the pasta.
This recipe makes a large amount of sauce. You can use half and freeze the other half for a quick, delicious meal later.
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