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Ingredients
- 8 to 10 bone-in beef short ribs, trimmed of fat
- Salt and pepper
- 4 tablespoons EVOO Extra Virgin Olive Oil
- 2 carrots, finely diced
- 2 celery ribs, finely diced
- 1 large onion, finely diced
- 4 large cloves garlic, thinly sliced
- 2 large fresh bay leaves
- 1/4 cup tomato paste
- 2 cups dry red or white wine
- 3 cups beef stock
- 1 32-ounce can Italian San Marzano tomatoes
- Herb bundle of sage, parsley, thyme
- 1 to 1 1/2 pounds rigatoni
- 3 tablespoons butter, cut into pieces
- Freshly grated Pecorino Romano cheese
- Finely chopped flat-leaf parsley, for garnish
- 1/4 cup tomato paste
Yield
Serves: 6
Preparation
Preheat oven to 325F.
Heat EVOO in a large Dutch oven over medium-high heat. Season meat with salt and pepper, and brown all over in batches. Remove meat to a plate and add vegetables, garlic and bay to the pot; season with salt and pepper. Cook to soften 5-6 minutes. Stir in tomato paste, cook 1 minute then add wine. Reduce by half then add stock and tomatoes. Break up tomatoes and slide meat back in along with herb bundle. Cover and transfer to oven; cook to tender, 2 1/2 hours.
Remove meat and discard herb bundle. Cover and keep warm simmer sauce to thicken while you cook rigatoni.
Bring a large pot of water to a boil for the pasta. Season water with salt and cook rigatoni to al dente. Drain pasta and toss with butter and half to 2/3 of the sauce. Serve pasta topped with meat on or off the bone. Pass extra sauce at table with Romano cheese.