Short Rib Ragù with Pappardelle

Method

1. Take the ribs out of the fridge 20 minutes ahead, pat them very dry with paper towels and season every side with the salt and pepper. Finely chop the onion, carrot and celery into 5 mm pieces and thinly slice the garlic. This chopped vegetable base (soffritto) gives the sauce its sweetness and depth.

   Add in this stepSalt (for the meat) 1 tspBlack pepper to taste

2. Heat the olive oil in a heavy 22 cm pot with a lid over medium-high heat. Add the ribs in a single layer without crowding and brown them for 10 min in total, about 2 minutes per side, until deep brown. Don't keep moving them. If they don't all fit, brown them in two batches. Lower the meat in away from you, as the fat spits, and set the browned ribs aside on a plate.

   Add in this stepExtra-virgin olive oil 1½ tbspBone-in beef short ribs (5–8 cm pieces) 700 g

   medium-high heat

3. Pour off the fat, leaving about 1 tablespoon in the pot. Turn to medium heat, add the chopped vegetables and cook for 7 min, stirring, until soft and lightly golden. Add the garlic for the last minute, then stir in the tomato paste and cook 1 minute more until it turns brick red.

   Add in this stepOnion ½Carrot ½Celery stalk 1Garlic cloves 2Tomato paste 1 tbsp

   medium heat

4. Pour in the wine, turn up to medium-high heat and scrape the brown bits off the bottom with a wooden spoon. Let it bubble for 3 min, until reduced by about half and the sharp smell of alcohol has gone.

   Add in this stepDry red wine 150 ml

   medium-high heat

5. Add the tomatoes, stock, bay leaves and rosemary, then return the ribs and any juices from the plate. The meat should be almost covered; add a little water if needed. Bring to a boil on medium-high heat, then turn down to low heat, set the lid slightly ajar and simmer gently for 2 h 30 min. Stir down to the bottom every 30 minutes and add a splash of water if it gets too thick. It is ready when the meat slides off the bone with a fork.

   Add in this stepPassata or canned crushed tomatoes 400 gBeef stock (or water) 250 mlBay leaves 1Rosemary sprigs 1

   medium-high heat→low heat

6. Lift the ribs onto a board and let them cool for 5 minutes. Discard the bones, tough gristle and lumps of fat, and shred the meat with two forks. Remove the bay leaves and rosemary stems and spoon off the fat floating on the sauce. Return the meat and simmer uncovered on medium heat for 10 min, until a spoon dragged across the bottom leaves a trail for a moment. Taste and add salt if needed.

   medium heat

7. Bring 3 L of water to a rolling boil on high heat in a large pot, add the salt, then the pasta, and cook for 8 min (check the packet). Stir during the first minute so the ribbons don't stick. Scoop out a mugful of the starchy cooking water before draining.

   Add in this stepSalt (for the pasta water) 2 tspPappardelle (or tagliatelle or rigatoni) 200 g

   high heat

8. Tip the drained pasta straight into the ragù and toss on low heat for 1 min, adding pasta water a splash at a time, until the sauce clings to the pasta and looks glossy. Serve at once with plenty of grated Parmigiano.

   Add in this stepParmigiano Reggiano, finely grated 30 g

   low heat