15 minutes
3 hours 30 minutes
Serves 6
Recipes » Slow-Braised Short Rib Ragù with Mezzi Rigatoni

Slow-Braised Short Rib Ragù with Mezzi Rigatoni

Rich, hearty, and deeply flavourful, this mezzi rigatoni with slow-braised short rib ragù is the ultimate comfort food for entertaining. Tender beef is simmered low and slow in a savoury sauce, then tossed with perfectly al dente pasta for a dish that’s as impressive as it is satisfying. Serve with sautéed rapini and crusty bread for a complete, crowd-pleasing meal.
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Ingredients

  • 1 box (450 g) Italpasta Artisan Mezzi Rigatoni
  • 3 lbs (1.5 kg) bone-in beef short ribs
  • 1 1/2 tsp (7 mL) salt
  • 1 1/2 tsp (7 mL) black pepper
  • 2 tbsp (30 mL) olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • 4 garlic cloves, smashed
  • 2 tbsp (30 mL) picked fresh rosemary leaves
  • 3 tbsp (45 mL) Mutti Tomato Paste
  • 1/2 cup (125 mL) dry red wine, (optional)
  • 1 cup (250 mL) reduced-sodium beef broth
  • 1 can (796 mL) Mutti Peeled Tomatoes
  • 3/4 cup (175 mL) grated Parmesan cheese, divided
  • 1/4 (60 mL) finely chopped fresh parsley, divided

Instructions

  • Preheat oven to 350°F (180°C).
  • Season short ribs with salt and pepper. In large Dutch oven or large ovenproof saucepan set over medium heat, heat oil. Cook short ribs, turning occasionally, for 8 to 10 minutes or until browned all over. Transfer to plate.
  • In same saucepan, cook carrot, celery, onion, garlic and rosemary. Cook for 3 to 5 minutes or until vegetables start to soften. Stir in tomato paste; cook for 1 minute. If using, stir in wine and bring to a boil. Add broth and peeled tomatoes, crushing tomatoes with a spoon into smaller pieces; bring to a simmer.
  • Return short ribs back to saucepan. Cover and transfer to oven. Bake, stirring occasionally, for 3 ½ to 4 hours or until beef is very tender and falling off the bone.
  • Transfer short ribs to a bowl. Discard bones; using 2 forks, shred meat.
  • Meanwhile, return saucepan of sauce to stove and bring to a simmer. Return shredded meat to sauce. Bring ragù to a simmer and keep warm over low heat.
  • Meanwhile, cook mezzi rigatoni according to package directions.
  • Add drained pasta to ragù. Toss and stir until sauce clings to pasta well. Stir in half the Parmesan and half the parsley.
  • Garnish with remaining Parmesan and remaining parsley.
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Tips

If desired, substitute dry red wine with more beef broth. 

Nutritional Analysis

Calories: 590kcalCarbohydrates: 69gProtein: 37gFat: 19gSaturated Fat: 6gTrans Fat: 0.5gCholesterol: 85mgSodium: 930mgFiber: 6gSugar: 10g