Wagyu Short Rib Sugo w/ Pappardelle

Wagyu Short Rib Sugo w/ Pappardelle

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Wagyu Short Rib Sugo w/ Pappardelle

Makes 10 Servings

Rich & beefy with plenty of heat (though you can reduce the chilies if you wish for a more mild version), this Bolognese-esque sauce is a great hearty topping for your favorite pasta.

Wagyu Short Rib Sugo w/ Pappardelle
INGREDIENTS
  • 4lbs Grass-Fed Wagyu Short Rib
  • 2 heads Garlic
  • 5 Dried Calabrian Chilies
  • 2 stems Fresh Rosemary
  • 2 stems Fresh Oregano
  • 2 stems Fresh Sage
  • ½ bottle Red Italian Wine
  • ¼ cup Red Wine Vinegar
  • 3 Carrots
  • 3 stalks of Celery
  • 3 Onions
  • 2 cans of whole peeled San Marzano Tomatoes
  • 3 packages (3.3lbs) Morelli Wheat Germ Pappardelle

DIRECTIONS

1

Cut the short rib meat off the bones (discard the bones).
2

Cut the short rib meat in to 1 inch squares, sear and brown each piece and remove from the pan. Reserve the fat to cook the carrots, celery and onions.
3

Roughly chop all of the carrots, onions and celery add to the pan with the short rib fat and sweat them until lightly browned.
4

Add the browned short ribs, garlic heads cut in half (with skin is ok), Calabrian chilies, rosemary, oregano and sage. Continue to sweat until very aromatic.
5

Deglaze the pan with red wine & red wine vinegar. Add the canned tomatoes.
6

Bring the mixture to a boil, then reduce the heat to a simmer and cook until the short ribs are VERY tender. If needed, add a bit of water if the liquid begins to get low.  The cooking process should take between 3 or 4 hours.
7

When the short ribs are very tender pour the mixture into a shallow pan and remove the herbs, chili and garlic. Run the entire mix through a food mill to turn in to a uniform sauce.
8

Boil the pasta in salted water.
9

When tender, drain pasta and mix with 1 cup of sauce per person.

Recipe by Jake Vorono

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