If you haven't already noticed, I love pasta... every time I eat at a new restaurant and see something on the menu that sounds and tastes awesome, I try to recreate it. Besides, what sounds better than short rib ragu?! Not too much, in my opinion.
Ingredients;
1 carrot, finely chopped
1 stalk of celery, finely chopped
1 onion, finely chopped
4 garlic cloves, minced or crushed
1 small package of dried porcini mushrooms
1 cup of hot water
3lbs of short ribs, boneless
1 tbsp of tomato paste
1 cup of red wine
64 oz can of tomato puree or crushed tomatoes
2 dried bay leaves
salt and pepper to taste
Chop the carrot, onion and celery.
Sprinkle salt and pepper on the short ribs and let them sit until they are room temperature.
Soak the dried mushrooms in hot water for 30 minutes.
Place the short ribs in a hot pan and sear on all sides.
Remove the short ribs and add the garlic into the pot for about 1-2 minutes.
Add the carrots, celery and onions into the pan and saute for 5 minutes. Add 1 tablespoon of tomato paste.
Add the red wine and cook the wine down until the alcohol has burned off.
Add the tomato puree along with the bay leaves.
Add the short ribs into the sauce. Strain mushrooms and chop into small pieces. Add the mushrooms to the sauce and let simmer for 1-2 hours.
Add the shredded meat back into the sauce.
Serve over pasta or you can make a lasagna with the ragu. Either is delicious....
Thyme 2 Taste....
1 carrot, finely chopped
1 stalk of celery, finely chopped
1 onion, finely chopped
4 garlic cloves, minced or crushed
1 small package of dried porcini mushrooms
1 cup of hot water
3lbs of short ribs, boneless
1 tbsp of tomato paste
1 cup of red wine
64 oz can of tomato puree or crushed tomatoes
2 dried bay leaves
salt and pepper to taste
Chop the carrot, onion and celery.
After 2 hours, remove the short ribs from the pot and shred the meat.
