Christmas pasta

By duckieq

Ingredients

• 6 t evoo
• 1/4 lb diced pancetta
• 1 1/2 lbs bone in short ribs
• salt and pepper
• 2-3 chopped carrots
• 2-3 chopped celery ribs
• 2 onions finely chopped
• 8 garlic cloves thinly sliced
• 2 t fresh chopped rosemary
• 2 t chopped fresh thyme
• 2 t chopped fresh sage
• spring of fresh oregano chopped
• pinch ground cloves
• 3 t tomato paste
• 2 c red wine
• 10.5 oz beef broth
• 28-32 oz san marzano tomatoes
• 3/4 lb bulk hot italian sausage
• 3/4 lb bulk sweet italian sausage
• 2 lbs rigatoni
• 1 c grated pecorino

Preparation

Step 1

1) preheat oven to 325. in dutch oven, heat 4t evoo. add pancetta and render til crisp. remove pancetta with slotted spoon and place on paper towel

2) season ribs with salt and pepper. add to dutch oven and brown on all sides. set aside, stir in carrots thru cloves. partially cover and cook about 6 minutes til soft. add tomato paste and stir for about a minute to incorporate then add wine, broth and tomatoes. return ribs and pancetta to pot, stir, bring to simmer, cover and bake 2- 21/2 hours til meat falls off bone

3)remove excess fat. take meat off bones and shred with 2 forks then add back to sauce. place pot over md heat and bring to room temp

4) meanwhile in large skillet heat rest of oil, add sausages and cook breaking up the sausage til browned and crisp, about 8-10 minutes. drain sausage and add to meat sauce. stir to combine.

5) while sauce is coming together, bring large pot of water to a boil for rigatoni. salt water and cook pasta til al dente