Beef Short Rib Ragu with Pappardelle

Directions

1. 1

   Sprinkle beef with salt and pepper.

2. 2

   Heat oil in an oven proof pot and brown meat all over. Remove and set aside.

3. 3

   Add onion and garlic in same pot and cook for 2 minutes.

4. 4

   Add carrot and celery and cook until softened.

5. 5

   Add tomato paste and cook for 1 minute.

6. 6

   Add wine, beef stock, thyme, rosemary, bay leaves, and Zanetti Parmigiano Reggiano rind.

7. 7

   Add beef to pot, submerge into liquid.

8. 8

   Cover with lid and transfer to the oven for 4 hours or until meat can be easily shredded with a fork.

9. 9

   Cook pasta according to packet instructions.

10. 10

    Gently toss the pasta through the ragu sauce.

11. 11

    Serve with plenty of freshly grated Zanetti Parmigiano Reggiano.