Beef Short Rib Ragu With Homemade Parpadelle

Instructions

1. Season the beef short ribs generously with salt and pepper
2. In a large heavy-based saucepan over high heat, add some olive oil and brown the short ribs on each side until caramelized, about 6-8 minutes
3. Keep about 1 tbsp of the rendered fat in the saucepan and discard the rest. Add the onion, carrots, celery, and garlic and cook until softened, season with salt and pepper
4. Add the tomato paste and continue to cook for a few more minutes until the paste has darkened slightly
5. Add the wine and sugar to the pan and scrape any bits from the bottom of the saucepan with a spoon. Continue to cook until the wine has reduced by about half
6. Add the thyme, oregano, rosemary, bay leaves, tinned tomatoes, and beef stock to the pan and stir well to combine, mix well to combine everything
7. Add the beef short ribs making sure they are covered with the liquid, bring everything to a boil, then turn the heat down to a simmer, place the lid on and cook for 2.5 hours, stirring occasionally
8. If the sauce is getting too thick during this time, then add a little water at a time to the pan. I used the full 250ml water in the 2.5 hours
9. The meat should be falling off the bone when done. Remember you can always add more of the pasta cooking water later to loosen it up if it still seems too thick for your liking
10. Remove the short ribs to a cutting board when cooked, remove the meat from the bones, shred up the meat using 2 forks and return it to the pan
11. Give it all good mix, taste, season accordingly, and then simmer for a further 20 minutes
12. Cook the pasta according to the packet instructions, or if you are using homemade fresh pasta, start cooking now, drain reserving a little pasta water
13. Mix the parpadelle and the ragu, add a little of the pasta cooking water if you want to loosen up the sauce more, and then place it into your serving dish
14. Garnish with chopped fresh parsley, grated parmesan, and crushed chilli flakes
15. Indulge!!