Ingredients

The following ingredients have 6 Servings
  • 6 tablespoons EVOO Extra Virgin Olive Oil
  • divided
  • 1/4 pound pancetta
  • diced
  • 6 bone-in beef short ribs (about 1 1/2 pounds)
  • Kosher salt and pepper
  • 2 to 3 carrots
  • chopped
  • 2 to 3 ribs celery
  • chopped
  • 2 onions
  • finely chopped
  • 7 to 8 cloves garlic
  • thinly sliced
  • 2 tablespoons fresh rosemary
  • chopped
  • 2 tablespoons fresh thyme
  • chopped
  • 2 tablespoons chopped fresh sage
  • Leaves from 1 sprig fresh oregano or marjoram
  • chopped
  • A pinch of ground cloves
  • 3 tablespoons tomato paste
  • 2 cups Barolo or other rich red wine
  • 1 10 1/2-ounce can beef consomm
  • 1 28- to 32-ounce can San Marzano tomatoes (look for D.O.P. on the label) or 2 1/2 to 3 pounds fresh tomatoes
  • 3/4 pound bulk hot Italian sausage
  • 3/4 pound bulk sweet Italian sausage
  • 2 pounds rigatoni pasta
  • 1 cup grated Pecorino cheese

Instruction

  • Preheat the oven to 325F
  • In a large Dutch oven, heat 4 tablespoons EVOO, 4 turns of the pan, over medium-high heat
  • Add the pancetta and render out the fat until crisp
  • Remove the pancetta with a slotted spoon and drain on paper towels
  • Season the short ribs generously with salt and pepper
  • Add them to the pan, brown on all sides you may need to do this in batches and set aside
  • Stir in the carrots, celery, onions, garlic, rosemary, thyme, sage, oregano and cloves
  • Partially cover the vegetables and cook to soften a bit, 5-8 minutes
  • Once softened, add the tomato paste and stir for a minute or two to incorporate then add the wine, consomm and tomatoes
  • Return the short ribs and pancetta to the pot, stir everything together and bring up to a simmer
  • Cover and bake until the meat is tender to the touch or falls apart easily, 2-2 1/2 hours
  • Cool and refrigerate overnight if making ahead
  • Remove the excess fat that has floated to the top and solidified
  • Remove the short ribs from the sauce, take the meat off the bones and shred with two forks or with your fingers
  • Add the meat back into the sauce and discard the bones
  • Place the pot over medium heat to bring up to temperature
  • Meanwhile, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat
  • Add the sausages to the pan and cook, breaking them up with the back of a wooden spoon, until browned, crisp and crumbly, 8-10 minutes
  • Drain the sausages and add them to the meat sauce
  • Stir together to combine
  • While the meat sauce is coming together, bring a large pot of water to a boil for the rigatoni
  • Salt the boiling water and cook the rigatoni to al dente
  • Toss the pasta with the meat sauce
  • Place the pasta in bowls and top with the Pecorino cheese