BEEF SHORT RIBS PASTA SAUCE
A tubular type pasta is best served with this such as Rigatoni or Penne but also goes well with polenta. Enjoy!
Provided by Terese
Categories Penne
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat.
- Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent.
- Add the wine and cook over hight heat until it is reduced by more than half.
- Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan.
- Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well.
- Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir.
- Serve the pasta with sauce on top and some parmesan cheese on top.
Nutrition Facts : Calories 164.9, Fat 7.3, SaturatedFat 1, Sodium 49.7, Carbohydrate 13.2, Fiber 3.2, Sugar 6.2, Protein 3
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