Yield: Yields about 8 cups ragù.
In Italy, this dish is known as Ragù di Manzo e Funghi Porcini. The dried porcini mushrooms lend a lusty earthiness, and pancetta tossed in with the aromatics adds a little flavor punch.
Short, full-bodied dried pastas like rigatoni and orecchiette work great with ragù, because their nooks and ridges capture the sauce. If you want to use fresh pasta, a wide shape like papperdelle can stand up to a hearty sauce. And a ragù is a good excuse to cook gnocci, too.
The earthiness, intense fruit, and bright acidity of an Italian Barbera would be a good match for this ragù. Try the 2004 Michele Chiarlo Barbera d’Asti ($14) or the 2004 Moccagatta Barbera d’Alba ($19).
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is a great recipe - time consuming (very helpful to have a kitchen partner to share tasks) but so worth it! Instead of 2 lbs bone in short ribs, I used about 2/3 bone in and 1/3 boneless. Since the recipe only calls for using 1/2C of the mushroom soaking liquid, I used less water (a bit more than a cup) for a more concentrated flavor. I have made this twice; it freezes well and can be used in other recipes. This time I served it on fresh, wide noodles - yummy. I also used it in the lasagna recipe in FC#82 "Beef & Pork Ragu Lasagne with great results.
Delish! Chopping up all the meat is time consuming, but it's definitely a yummy preparation.
I have been making this since it came out in the magazine a few years ago. I have always found that I have to cook it longer than the recipe calls for, but it is amazing. It's a great winter dish and freezes very well. I really like it with their recommended pastas - you want a substantial noodle to go with it.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.