Short Rib Ragu with Homemade Pasta
each about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
large yellow onion
peeled and chopped
large garlic clove
dried bay leaf
sprigs fresh rosemary
chopped and stems discarded
sprigs fresh thyme
sprigs fresh flat-leaf parsley
dry red wine
salt and freshly ground pepper
In a large Dutch oven over medium-high heat, warm olive oil.
Working in batches, add the short ribs to the pot and brown on all sides, set aside.
Add carrots, celery, onion, and garlic to the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
Add herbs, tomato paste, wine, and broth to the dutch oven, stir to combine.
Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
Remove the cooked ribs from the casserole. Set the pot on the stove top over medium heat, and simmer to thicken sauce just slightly.
When short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces, return to pot.
To make the pasta, follow manufacture instructions on your
Gourmia Pasta Maker
Serve over a batch of freshly made pasta and garnish with parmesan cheese.