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.
- 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
Cut the short rib meat off the bones (discard the bones).
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.
Roughly chop all of the carrots, onions and celery add to the pan with the short rib fat and sweat them until lightly browned.
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.
Deglaze the pan with red wine & red wine vinegar. Add the canned tomatoes.
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.
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.
Boil the pasta in salted water.
When tender, drain pasta and mix with 1 cup of sauce per person.
Recipe by Jake Vorono