BEEF SHORT RIB RAGU WITH PAPPAREDELLE
THIS GENTLY BUBBLES AWAY IN THE BACKGROUND WAITING FOR YOUR DATE TO ARRIVE.
DATE NIGHT
The Italians have a saying, ‘Il dolce far niente’ which means a pleasant idleness…the joy of doing nothing. That’s exactly what you should be enjoying whilst this Beef Short Rib Ragu simmers away.
INGREDIENTS
- 50G BEEF SHORT RIBS
- 2 TBSP PLAIN FLOUR
- 400G CHOPPED TOMATOES
- 2 TBSP TOMATO PUREE
- 100G SOFFRITTO MIX (FROZEN PRE-CHOPPED ONION, CARROT & CELERY)
- 1 TSP CRUSHED GARLIC
- 2 SPRIGS OF ROSEMARY FINELY CHOPPED
- 250ML BEEF STOCK
- OLIVE OIL
- SEA SALT
- BLACK PEPPER
TO SERVE
- 100G COOKED PAPPARDELLE
- HANDFUL OF FRESHLY GRATED PARMESAN
- ITALIAN SALAD LEAVES
HOW TO MAKE BEEF SHORT RIB RAGU WITH PAPPARDELLE
- PAT THE BEEF SHORT RIB DRY WITH SOME KITCHEN PAPER TO REMOVE ANY EXCESS MOISTURE. SEASON THE MEAT WITH SALT AND PEPPER AND TOSS IN THE FLOUR.
- ADD A DRIZZLE OF OLIVE OIL TO A DEEP HEAVY PAN. WHEN HOT (BUT NOT SMOKING) ADD THE MEAT UNTIL GOLDEN BROWN ON ALL SIDES. REMOVE AND SET ASIDE.
- ADD ADDITIONAL OIL IF REQUIRED. SOFTEN THE CHOPPED ONION, CARROT, CELERY AND GARLIC IN THE PAN. (WE USED PRE-CHOPPED VEGETABLES TO SAVE TIME).
- RETURN THE MEAT TO THE PAN AND TOP WITH THE CHOPPED TOMATOES, PUREE, ROSEMARY, STOCK AND 400ML WATER.
- COOK FOR AROUND 2 HOURS UNTIL MEAT IS TENDER AND FALLING OFF THE BONE. IF THE SAUCE GETS TOO THICK ADD WATER AS AND WHEN REQUIRED.
- SERVE OVER PAPPARDELLE PASTA WITH A SPRINKLING OF PARMESAN.
- ENJOYING ALONGSIDE A CON LIMONE GIN & TONIC.
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