One Pot Short Rib Bolognese
A rich and hearty Bolognese sauce made with tender short ribs, perfect for family dinners.
Equipment
- Dutch oven Ideal for slow cooking and depth of flavor.
Ingredients
Main Ingredients
- 2 1/2 lbs bone-in beef short ribs
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 3/4 cup diced carrot
- 2 celery stalks diced
- 1 medium onion diced
- 2 large garlic cloves minced
- 1 1/2 tsp kosher salt divided
- 1 tbsp tomato paste
- 28 oz San Marzano peeled whole tomatoes
- 2 tsp sugar
- 1/2 tsp ground cinnamon
- 1 parmesan cheese rind
- 10 oz egg pappardelle
- 1 cup water or more or beef broth
- 1/3 cup whole milk
- 1 tbsp red wine vinegar
Instructions
- Season the beef short ribs generously with salt and pepper, using about 2 teaspoons of each.
- Heat a large Dutch oven over medium-high heat. Add the butter and olive oil. Once the butter has melted, add the short ribs. Sear the ribs until they are brown and crusty on all sides, about 10-15 minutes.
- While the ribs are browning, place the diced carrot, celery, onion, and minced garlic into a food processor. Pulse until the mixture is very finely chopped.
- After browning the short ribs, remove them from the pot and drain all but 2 tablespoons of fat. Add the carrot and celery mixture along with 1/2 teaspoon of salt. Reduce the heat to medium and sauté the mixture until slightly softened, about 3-4 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Add the remaining salt, canned tomatoes, sugar, cinnamon, and the parmesan cheese rind. Stir everything together.
- Return the short ribs to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and cook on low for 3-4 hours, or until the meat is fork-tender and falling off the bone.
- Once the meat is cooked, remove the short ribs and the parmesan cheese rind from the pot. Stir in 1 cup of water and bring to a simmer. Add the pappardelle and cover. Cook until the pasta is tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- While the pasta cooks, shred the beef.
- Once the pasta is done, return the shredded beef to the pot along with the vinegar and milk. Toss everything together.
- Season to taste with additional salt and pepper. Garnish with grated parmesan cheese before serving.
Notes
For a richer flavor, consider adding fresh herbs like thyme or rosemary during the cooking process.