I actually love searing many different types of meat then adding them into my tomato sauce to finish cooking. This always creates much more flavor in the sauce as well as a wonderful tender protein along with it.  Besides short ribs, I love doing this with baby back ribs, chicken thighs, veal or sausage. I always cook my meatballs in my tomato sauce, I just don’t sear them first. There are so many ways to make all the wonderful kinds of meat sauces out there. However, they usually require a lot of ingredients and time. I like this recipe because you get the best of both worlds. I tried creating a tender meat sauce, packed with flavor, while keeping it to shorter time and ingredient list. For it being pretty simple, it’s still very powerful. Enjoy!

Ingredients:

• 2 lbs bone in short ribs

• 2 tbsp olive oil

• 2 cloves garlic, smashed

• ¼ onion, diced

• 1 tsp red chili flakes

• 1 cup red wine, like cabernet 

• 1 28oz can crushed tomatoes

• 1 cup of water (fill in tomato can to rinse out the rest of tomatoes)

• Salt and pepper

• 8oz pappardelle

Garnish with: 

• Freshly slice basil

• Freshly chopped parsley

• Freshly grated pecorino romano cheese

Instructions:

1. Heat a large pot over medium heat. Once the pot is hot, add olive oil then place meat in pot to sear all sides of each short rib. You’re not trying to cook them all the way, you just want to brown the meat.

2. Once all sides are seared, remove from the pot and add onions, saute for about 2 minutes, until translucent and fragrant. Then add the garlic, and chili pepper flakes. Stir and saute for about 30 more seconds.

3. Add wine to pot to deglaze the bottom, stir and scrape any bits stuck on the pot. Let reduce a little, cook for about 2 minutes.

4. Add the tomatoes to the pot, then fill the tomato can with about 1 cup of water to rinse it out as you add water to the pot. Season with a teaspoon of salt and pepper. Stir, bring to a boil, then add the meat back in the pot.

5. Reduce heat to low. Cover and let simmer for 2-3 hours, stirring occasionally to avoid burning the bottom.

6. After 2-3 hours, the sauce should be darker, thickened, reduced a little and the meat should be falling off the bone. At this point, remove the ribs to a large cutting board or baking sheet. Remove the bones and any fat, throw out.

7. Shred meat, then transfer back into the pot and saute on low for about 10 minutes.

8. Start boiling the water for the pasta. Cook until al dente.

9. Drain pasta, then add some sauce to the serving bowl. Place pasta in the serving bowl. Top with more sauce and toss until pasta is evenly coated in sauce. 

10. Garnish with freshly chopped parsley, basil and grated pecorino romano cheese.

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