Tagliatelle Short-rib Bolognese

• Meat

  • 1/4 lb Pancetta
  • 1 lb Short ribs or other stewing/braising cut of beef, boneless

• Produce

  • 1 cup Carrot
  • 1 cup Celery
  • 4 cloves Garlic
  • 1 cup Onion
  • 1 Parsley and/or basil, fresh
  • 1 oz Porcini mushrooms, dried
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 1 cup Beef broth
  • 4 tbsp Tomato paste

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Fish sauce

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 1/4 cup Heavy cream or milk
  • 1/2 cup Parmesan, grated
  • 1 Parmesan, grated

• Beer, Wine & Liquor

  • 1 cup (or red wine, dry white

Found on closetcooking.com

Description

Ingredients

• 1 ounce dried porcini mushrooms
• 1/4 pound pancetta (or bacon), diced
• 1 pound boneless short ribs or other stewing/braising cut of beef, cut into 1-2 inch cubes
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 4 cloves garlic, chopped
• red pepper flakes to taste
• 4 tablespoons tomato paste
• 1 cup dry white (or red) wine (or beef broth)
• 1 cup beef broth
• 1 (28 ounce) can tomatoes, crushed
• 1 tablespoon balsamic vinegar
• 1 tablespoon italian seasoning
• 1/2 cup parmesan, grated
• 1/4 cup heavy cream or milk
• 1 tablespoon fish sauce
• salt and pepper to taste
• 8 ounces pasta (gluten free for gluten free)
• grated parmesan to taste
• fresh parsley and/or basil to taste

Directions

• Cover the porcini mushrooms in 1 cup boiled water and let soak until tender, about 20 minutes, before chopping the mushrooms and reserving the mushroom water.
• Meanwhile, cook the pancetta in a large sauce pan and set aside reserving the grease.
• Cook the beef in the same pan over medium-high heat until browned on all sides before setting aside.
• Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes.
• Add the garlic, red pepper flakes, mushrooms and tomato paste and saute until fragrant, about a minute.
• Add the red wine, deglaze the pan, add the reserved mushroom water, pancetta, beef, broth, tomatoes, balsamic vinegar and italian seasoning, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.)
• Mix in the parmesan and cream and season with fish sauce, salt and pepper to taste.
• Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with parmesan and parsley.

Nutrition