Tagliatelle Short-rib Bolognese
- 1 ounce dried porcini mushrooms
- 1/4 pound pancetta (or bacon), diced
- 1 pound boneless short ribs or other stewing/braising cut of beef, cut into 1-2 inch cubes
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 4 cloves garlic, chopped
- red pepper flakes to taste
- 4 tablespoons tomato paste
- 1 cup dry white (or red) wine (or beef broth)
- 1 cup beef broth
- 1 (28 ounce) can tomatoes, crushed
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning
- 1/2 cup parmesan, grated
- 1/4 cup heavy cream or milk
- 1 tablespoon fish sauce
- salt and pepper to taste
- 8 ounces pasta (gluten free for gluten free)
- grated parmesan to taste
- fresh parsley and/or basil to taste
Preparation time 10mins
Adapted from closetcooking.com
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.