Short Rib Ragout over Pappadelle

Short ribs are so flavorful and just delightful over pappadelle.  This recipe is great for the cooler winter months.  Enjoy!

• 4 T canola oil
• 3 lbs beef short ribs
• 1 onion, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 1 c dry red wine
• 28 oz tomatoes, crushed
• 1 T tomato paste
• 4 T fresh parsley, chopped
• 2 T fresh basil, chopped
• 1 T fresh oregano
• 1 t each salt and pepper
• 1 lb. pappadelle

Place oil in dutch oven over medium high heat.

Place short ribs in the dutch oven and brown the ribs on all sides.  Remove the cooked ribs from pan, leaving any liquid and brown bits in the pan, and set aside.  Place the onions, carrots and garlic in the dutch oven and cook for seven minutes, stirring occasionally.

Return the ribs to the pot.  Add the wine, tomatoes, tomato paste and seasonings and bring to a boil.

Lower heat to a simmer, cover and cook for three hours, stirring occasionally.  The beef will begin to fall off the bones.

With a slotted spoon, take just the short ribs from the sauce and remove the meat from the bones.  Shred the beef and add the it back into the pot and stir into the sauce.

Cook the pappadelle according to package directions through draining.

Place pappadelle in a large bowl and mix in a ladle full of sauce, mixing to incorporate.

Place some pappadelle on a plate and top with ragu. Serve immediately.