BEEF SHORT RIB RAGU

Beef Short Rib Ragu image

Number Of Ingredients 9

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2 tablespoons extra-virgin olive oil
1 1/2 pounds ground boneless short ribs
1 cup finely diced carrots
1 cup finely diced onion
1 cup finely diced celery
4 cloves garlic, thinly sliced
1 cup white wine
2 (28-ounce) cans San Marzano tomatoes (see sidebar, page 216)
2 fresh bay leaves

Steps:

Heat the olive oil in a Dutch oven or a high-sided pan over high heat. When the oil is hot, add the ground meat. Brown the meat over medium-high heat for 8 to 10 minutes, stirring to break up any lumps.
Add the carrots, onion, celery, and garlic and cook until the vegetables are tender. Add the wine, stirring and scraping up any browned bits from the bottom of the pan.
Meanwhile, put the tomatoes and their liquid through a food mill or purée in a food processor and strain to remove the seeds. Add the purée to the pot and bring to a boil. Add the bay leaves.
Decrease the heat to low and simmer, uncovered, for 1 1/2 to 2 hours, or until the meat is quite tender, stirring occasionally to prevent sticking. While the ragu is cooking, make sure that the liquid in the bottom doesn't run dry and cause scorching. If the liquid evaporates before the meat is tender, add a little water and stir. When the sauce is finished, it should be a thick sauce with good body. Remove the bay leaves and serve.