- 8
Ingredients
- 1 tablespoon olive oil
- 4 (6-ounce) bone-in short ribs, trimmed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups finely chopped onion
- 3/4 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 8 garlic cloves, minced
- 2 cups water
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 (28-ounce) can unsalted whole tomatoes
- 12 ounces uncooked pappardelle or whole-wheat fettuccine
Preparation
Step 1
1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add ribs to pan; cook 10 minutes, turning to brown on all sides. Place ribs on a plate. Add onion, carrot, celery, and garlic to pan; cook 5 minutes, stirring occasionally. Add 2 cups water, tomato paste, basil, oregano, and tomatoes to pan, gently breaking up tomatoes with a spoon. Return ribs to pan. Cover, reduce heat, and simmer 3 1/2 hours or until beef is very tender.
2. Place ribs on a plate; remove and discard bones. Shred beef with 2 forks. Stir beef, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into tomato mixture; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Serve beef mixture over pasta.