Ingredients

The following ingredients have 8 Servings
  • 3 pounds boneless beef short ribs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp olive oil
  • 2 large carrots (diced)
  • 2 celery stalks (sliced)
  • 1 medium yellow onion (diced)
  • 2 tsp minced garlic
  • ½ tsp crushed red pepper flakes
  • 3 Tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 28-oz. can peeled tomatoes, preferably San Marzano style
  • 2 tsp brown sugar
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ cup grated Parmesan cheese
  • 16 oz. pappardelle pasta
  • ¼ cup heavy cream
  • {for garnish} grated Parmesan cheese
  • {for garnish} chopped Italian parsley

Instruction

  • Slice the short ribs into 2” chunks. Pat beef dry with paper towels and then place in a large bowl. Add kosher salt and pepper; toss until well coated.
  • Add olive oil to a Dutch oven or large stockpot and place over medium-high heat. Once hot, add beef and sear for 2-3 minutes per side. (Note: Sear beef in 2-3 batches to keep from overcrowding pan.) Once each batch is seared, remove beef from pan and set aside.
  • Reduce heat to medium and add carrots, celery and onion; sauté for 3-4 minutes, stirring often.
  • Add garlic, red pepper flakes and tomato paste to pan; continue cooking for 1-2 more minutes, stirring often.
  • Add wine; simmer for 4-5 minutes, stirring often. Using a wooden spoon, scrape up any browned bits from the bottom of the pan.
  • Return beef to pan and add broth, tomatoes (undrained), brown sugar, thyme, oregano, basil and Parmesan cheese; stir until well combined.
  • Bring mixture to a boil and then reduce heat to low. Cover and let simmer for 4-5 hours, or until short ribs can be shredded easily with a fork.
  • Transfer short ribs to a large cutting board and shred using 2 forks; return shredded beef to pot.
  • Meanwhile, fill a large pot with water and bring to a boil. Add pasta and cook until al dente.
  • At same time, add heavy cream to Bolognese sauce; stir until well combined. Let simmer for 10-15 minutes while pasta cooks.
  • Drain pasta and transfer into pot with Bolognese sauce; toss until well combined. (Note: If necessary: add a bit of water to thin sauce.)
  • Divide into bowls and garnish with additional Parmesan cheese and freshly chopped parsley before serving.