Heat the olive oil in a large, heavy soup pot
over medium heat. Cook the pancetta until golden
and crisp, about 4 minutes. Meanwhile, season the
short ribs with salt and pepper, and dredge in
the flour. Using a slotted spoon, remove the
pancetta from the pan and set it aside. Add the
short ribs to the pan and cook until browned on
all sides, about 7 minutes total. Using a
slotted spoon, lift out the short ribs and let
cool briefly on a plate.
Meanwhile, combine the onion, carrot, parsley,
garlic, tomatoes, and tomato paste in a food
processor and pulse until finely minced. Once the
short ribs are browned, add the minced vegetables
to the pot along with the pancetta and stir. Add
the rosemary, thyme, oregano, bay leaf, beef
broth, and wine. Bring the mixture to a boil,
then reduce the heat, cover, and simmer for 1
hour and 15 minutes. Remove the lid and simmer
for another hour and 30 minutes, stirring
occasionally.
Shred the meat and return it to the pot,
discarding the bones. Discard the bay leaf. Add
1/2 teaspoon salt and 3/4 teaspoon pepper.
Bring a large pot of salted water to a boil over
high heat. Add the pasta and cook until -tender
but still firm to the bite, stirring
occasionally, 8 to 10 minutes for dried pasta or
2 to 3 minutes for fresh. Drain the pasta,
reserving 1 cup of the cooking liquid. Add the
pasta to the pot with the short rib ragu and stir
to combine. If needed, add the reserved pasta
liquid 1/4 cup at a time to moisten the pasta.
Transfer to serving bowls.
Serving
Suggestions
Giada adds shavings of bittersweet chocolate to this, I think it's CRAZY but if you're adventurous - have at it.
Originally Submitted
6/3/2009
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