Turn braised short ribs into a ragù that’s fabulous over tube-shaped pasta and sprinkled with Parmesan (you might need to reserve some of the pasta cooking water for loosening the sauce). But you can also leave the ribs whole and serve them, along with their sauce, over mashed potatoes or polenta.
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Make Ahead Tips
The finished ragù can be refrigerated, covered, for up to three days.
Serve with a simple Romaine Salad.
Delicious! Followed recipe exactly but at the end, after I had cut up the ribs and put them back in the sauce I added a can of crushed tomatoes. This way I was able to have more sauce leftover to save & freeze for future dinners. House smelled amazing while cooking! Although time consuming, it was well worth it and a perfect recipe for a cold winter day!
This is delicious! My finicky husband actually stopped eating, looked up and said, "This is Great." Very impressive dish. I used the leftover ragu several days later on sauteed chicken breasts and again he complimented the meal.
This was amazingly good!! I used diced tomatoes instead of whole and added more garlic. I will definitely make this over and over! It's time consuming, but well worth the outcome!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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