Ingredients:
– 2 pounds beef short ribs
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 pound pappardelle noodles
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown short ribs in olive oil, then set aside.
3. Cook onion and garlic until softened.
4. Add red wine, beef broth, crushed tomatoes, tomato paste, and thyme. Stir to combine.
5. Return short ribs to the pot, cover, and transfer to the oven.
6. Braise for 2 1/2 hours or until short ribs are tender.
7. Cook pappardelle noodles al dente, then toss with the ragu.
8. Serve with grated Parmesan cheese, if desired.
Enjoy
