Short-Rib Ragu with Bacon & Kale

• Meat

  • 2 slices Bacon, thick cut
  • 1 lb Short ribs, boneless

• Produce

  • 1 Carrot, small
  • 3 cloves Garlic
  • 1 can Italian tomatoes, stewed
  • 1 Onion
  • 1 cup Tuscan kale, packed

• Canned Goods

  • 1 1/2 cups Beef stock

• Pasta & Grains

  • 12 oz Gnocchi, fresh or frozen

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3 tbsp Pecorino

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on rachaelraymag.com