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Short Rib Ragu with Pappardelle and Ricotta

Amanda
  • minutes
  • Serves 4 to 6

INGREDIENTS

3

lbs Beef short ribs, bone-in

1

Basil, Fresh

2

Bay leaves

1

Carrot

3

Garlic cloves

1

Italian flat-leaf parsley, Fresh

1/2

Onion, small

1 28 ounce can

San marzano tomatoes, whole

3

sprigs Thyme, fresh

1 cup

Beef broth, low-sodium

3/4 lb

Pappardelle pasta

1

Kosher salt and freshly ground black pepper

1 pinch

Red pepper flakes

1

Olive oil

1

Parmesan, Freshly ground

1

Ricotta or high-quality store-bought ricotta, Homemade

1 cup

Red wine, dry