This pasta dish was definitely outside my comfort zone. I usually stick to my three basic pasta food groups: bolognese, vodka sauce or a cream sauce of sorts. BUT I was feeling adventurous and attempted to tackle a short rig ragu and boy, I definitely did not regret it. This ragu is not complete without a ball of burrata (or two) shredded across the top. I hope you enjoy!
Ingredients
- 28 oz can of crushed tomatoes
- 1 cup of chicken stock (you can use beef stock but I prefer chicken!)
- 1 cup of Cabernet Sauv
- Short ribs
- 8 oz can of tomato paste
- 1 large onion, diced
- 6 cloves of garlic, minced
- 3 carrots, peeled
- Salt & pepper to taste
Instructions
Season short ribs with salt and pepper. Sear all sides of short ribs over medium high heat. Once all sides seared, remove short ribs and set aside.
Saute onions, garlic and carrots in olive oil over medium heat. Add can of tomato paste and mix with vegetables. Once tomato paste has softened, add 1 cup of chicken stock, 1 cup of wine and can of tomatoes and bring to a simmer.
Add short ribs and cook on low for 3 hours. Remove, shred short ribs, and add back to pot for another 30 minutes. Add pasta of your choice, mix together, and top with burrata. Enjoy!
Eat Drink Orlando 