Tagliatelle Short Rib Bolognese Recipe 385 Recipes

SHORT RIBS WITH TAGLIATELLE

Steps:

• Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
• Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
• Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
• needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

TAGLIATELLE SHORT-RIB BOLOGNESE RECIPE - (3.8/5)

Steps:

• Cover the porcini mushrooms in 1 cup boiled water and let soak until tender, about 20 minutes, before chopping the mushrooms and reserving the mushroom water. Meanwhile, cook the pancetta in a large sauce pan and set aside reserving the grease. Cook the beef in the same pan over medium-high heat until browned on all sides before setting aside. Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes. Add the garlic, red pepper flakes, mushrooms and tomato paste and saute until fragrant, about a minute. Add the red wine, deglaze the pan, add the reserved mushroom water, pancetta, beef, broth, tomatoes, balsamic vinegar and Italian seasoning, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.) Mix in the parmesan and cream and season with fish sauce, salt and pepper to taste. Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with parmesan and parsley.