(4-5 hours)
Ingredients
Short Ribs (12)
Bacon (4 slices)
Large yellow Onion (2)
Carrot (3)
Parsley leaves
garlic cloves (2)
diced tomatoes (28 oz)
tomato paste (half small can - 3oz)
pepper
salt
fresh rosemary
thyme
oregano
Beef Broth (16oz)
Red Wine (13oz)
fresh fettucine
Dark chocolate
Season raw short ribs with salt and pepper.
Chop bacon into tiny pieces.
Chop carrots, onions, and garlic. De-stem parsley.
Put bacon in a large pot and turn heat on medium-high. Cook the bacon. While bacon is cooking, put in a blender or food processor the onions, carrots, garlic, and a handful of parsley leaves.
Once bacon is done, add the blended food into the pot and mix around. Then add the chopped tomatoes and the tomato paste. Season with salt and pepper.
Add the short ribs into the pot. Cover the pot for 5 min and let it cook. Then add the beef broth, red wine, thyme, oregano, and stalks of the fresh rosemary. Let it cook for 10 minutes on medium-high heat stirring as needed. Season again with salt and pepper. Then cover the pot with the lid and cook on simmer for 1.5 hours.
After 1.5 hours, take the bones out of the short ribs and discard them as well as the rosemary stems. Then cook for another 1.5 hours on simmer.
After 1.5 hours, use two forks to pull apart the short ribs in the pot. Again let it cook on simmer.
At this final simmer stage, heat a pot of boiling water and make the pasta.
Top the pasta with the beef ragu, then shave fresh dark chocolate on top. Enjoy!
Giada's recipe below (hers is a bit more intense, but so yummy!)
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