Pappardelle with Meat Sauce - Ferrari-Carano

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Pappardelle with Meat Sauce

Pasta & Side Dishes

Serves 4

Nothing is more satisfying, or more Italian, than a helping of fresh pasta tossed with a rich savory tomato-based meat sauce lavished with freshly grated parmesan cheese. This recipe uses short ribs, giving the sauce a decadent richness.

Short Ribs

01

Season short ribs with salt and pepper and dredge with flour. Heat oil in braising pan and brown meat on all sides. Transfer ribs to plate.

Sauce

01

Add chopped onion and celery until softened, then add chopped carrot and garlic and continue to sauté. Add herbs and mushrooms (strained), add wine and deglaze. Add tomatoes, reserved ribs, beef broth and simmer until meat falls off of bone. Let cool overnight in refrigerator.

02

To finish sauce, remove bones from meat, reserve meat, defat the sauce and slowly simmer. Take cartilage and fat away from meat and chop meat finely. Add back into sauce and simmer gently. Reserve sauce until ready to serve over Pappardelle pasta.

Assembly/Serving

01

Prepare your pasta following the instructions on the package. Serve with Parmesan cheese, shredded Romano and chopped parsley. Delicious over polenta too.

Ingredients

Short Ribs

  • 4 beef short ribs, flanken style (approx. 1 lb. each)
  • 2 Tbsp. olive oil
  • Salt and pepper
  • Flour for dredging

Sauce

  • 1 celery stalk, chopped
  • 1 small onion, finely chopped
  • 1 carrot, chopped
  • 4 cloves garlic, finely minced
  • 1 Tbsp. parsley, finely minced
  • 4 to 6 thyme sprigs
  • 1 bay leaf
  • 1/4 cup dried porcini, rehydrated in chicken broth and chopped
  • 1 cup canned tomatoes, peeled and chopped, or 1/2 cup tomato paste
  • 1 cup white wine
  • 3 cups beef broth

Assembly/Serving

  • Papardelle Pasta
  • Parmesan
  • Romano
  • Chopped parsley