Pappardelle Beef Ragu


2 pounds boneless short ribs

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

4 cloves garlic, chopped

1/4 cup tomato paste

3 cups beef broth

1 (28 ounce) can tomatoes, crushed

1/4 cup heavy cream or milk

8 ounces pasta

1/2 cup parmesan, grated


  1. Heat olive oil in cast iron pot until hot and add the short ribs to the pan and brown on all sides, about 7 minutes total.
  2. Remove meat and set aside. Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes.
  3. Add garlic and tomato paste and cook for one minute. Deglaze pan with 1 one cup broth, and and then add remaining broth and crushed tomatoes.
  4. Bring everything to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.
  5. Once done, mix in the parmesan and cream and season with salt and pepper to taste.
  6. Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with more parmesan

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