Braised Short Rib Pasta

Mafalde Corti pasta tossed in a braised short rib ragu, topped with stracciatella, aged balsamic and toasted garlic panko breadcrumbs. This dish is so warm and cozy and had that cooked all day flavor!

By @thepastatable

Original recipe source

Cook time: 240 minutes

Servings: 4

Ingredients

• 2 tbsp extra virgin olive oil
• 1 lb boneless beef short ribs
• 0.33 whole yellow onion
• 0.33 cup carrots
• 0.33 cup celery
• 4 cloves garlic cloves
• 0.75 cup red wine
• 2 tbsp tomato paste
• 14 oz whole peeled tomatoes
• 3 cups beef stock
• 1 leaf bay leaf
• 4 sprigs rosemary sprigs
• 1 to taste salt
• 1 to taste pepper
• 1 lb boneless beef short ribs
• 2 tbsp extra virgin olive oil
• 0.5 cup plain panko breadcrumbs
• 1 clove garlic clove
• 0.25 tsp salt
• 1 lb mafalde corti pasta
• 1 to taste toasted garlic-panko breadcrumbs
• 4 oz stracciatella
• 1 to taste aged balsamic

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat.
2. Add the boneless beef short ribs to the pot and brown on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped yellow onion, carrots, celery, and minced garlic. Cook until softened.
4. Add the red wine to the pot, scraping the bottom to deglaze. Cook until the wine has reduced by half.
5. Stir in the tomato paste, then add the whole peeled tomatoes, beef stock, bay leaf, and rosemary sprigs. Season with salt and pepper.
6. Return the short ribs to the pot. Cover and simmer for about 4 hours, until the meat is tender.
7. While the ragu is cooking, prepare the garlic panko breadcrumbs. Heat the extra virgin olive oil in a pan, then add the panko breadcrumbs, minced garlic, and salt. Cook until the breadcrumbs are golden brown.
8. Cook the mafalde corti pasta according to the package instructions. Drain and set aside.
9. Toss the cooked pasta in the braised short rib ragu.
10. Serve the pasta topped with the toasted garlic panko breadcrumbs, stracciatella, and a drizzle of aged balsamic.