One Pot Short Rib Bolognese

• Gluten free

• Meat

  • 2 1/2 lbs Beef short ribs

• Produce

  • 12 Baby carrots
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1 (28 oz. can San marzano tomatoes, whole

• Refrigerated

  • 10 oz Egg papparadelle

• Canned Goods

  • 1 Tlbs. tomato paste

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 1/2 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 Tlbs olive oil

• Dairy

  • 1 Parmesan cheese run
  • 1 Tlbs. unsalted butter

• Beer, Wine & Liquor

  • 1 1/2 cups White wine, dry

• Liquids

  • 2/3 cup Water

Found on cookingforkeeps.com

Description

Ingredients

• 2½ lbs beef short ribs
• 1 Tlbs unsalted butter
• 1 Tlbs olive oil
• 12 baby carrots
• 2 celery stalks
• 1 medium onion
• 2 garlic cloves
• 1½ tsp. salt, divided
• 1 Tlbs. tomato paste
• 1½ cups dry white wine
• 1 (28 oz.) can san marzano peeled whole tomatoes
• 2 tsp. sugar
• ½ tsp. cinnamon
• ⅛ tsp. nutmeg
• 1 parmesan cheese run
• 10 oz. egg papparadelle (I use Trader Joes)
• ⅔ cup water

Directions

• Season short ribs liberally with salt and pepper.
• Heat a large dutch oven to a medium-high heat. Add butter and olive oil. Once butter melts, add beef. Cook beef until brown and crusty on all sides, about 10-15 minutes.
• While beef browns, add carrots, celery, onion and garlic to a food processor. Pulse until finely chopped.
• Once beef bowls, remove from pot. Drain all but 2 tablespoons of fat. Add carrot and celery mixture alone with ½ tsp. salt. Reduce heat to medium and sautéed until softened, about 3-4 minutes. Add tomato paste. Cook for one minute.
• Add white wine in to pan. Simmer until reduced by half, about 3-4 minutes. Add remaining salt, canned tomatoes, sugar, cinnamon, nutmeg and parmesan cheese rind. Stir until combined.
• Add short ribs back to the pot. Bring to a boil and reduce heat to low. Cook on low for 5 hours or until meat is fork-tender and falling off the bone.
• Once the meat is tender. Remove short ribs and parmesan from pot. Add in water. Bring a simmer and add in pasta. Cover and simmer until pasta is cooked, about 10 minutes. If needed stir once or twice to prevent pasta from sticking to bottom of the pot.
• While pasta cooks, shred beef.
• Once pasta has cooked, add beef back in to the pot. Toss together. If necessary, add a bit more water to thin out the sauce.
• Season to taste with salt and pepper. Garnish with parmesan cheese.