Short Rib Ragu Recipe

• 4 ounces diced pancetta
• 1½ pounds boneless short ribs
• 1 pound loose hot Italian sausage
• 1 pound ground beef
• 2 teaspoons neutral oil if needed
• 1 yellow onion peeled and diced
• 2 carrots peeled and small-diced
• 2 ribs celery trimmed and small-diced
• 2 tablespoons butter
• 6 cloves garlic peeled and minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 28- ounce can whole-peeled tomatoes
• 2 bay leaves
• 1 teaspoon sugar optional
• 24 ounces pasta such as paccheri, rigatoni, or pappardelle
• Salt pepper and crushed red pepper to taste

For serving:

• Grated parmesan cheese
• Freshly minced parsley

Cook the pancetta:

• Place the diced pancetta in a large pot. Turn the heat to medium. Stir occasionally for 4–5 minutes until the fat renders and the pancetta browns. Remove from the pot and transfer to a large bowl.

Brown the short ribs:

• Pat the short ribs dry and season all over with salt and pepper. Place the short ribs in the pancetta fat and cook over medium-high heat for 3–5 minutes per side until browned all over. Transfer to the bowl with the pancetta.
• Add the sausage and beef and cook, breaking up with a spoon, until browned, about 15 minutes. Season with salt and pepper and transfer to the bowl of pancetta and short ribs.

Cook the aromatics:

• If needed, add another teaspoon or two of oil and turn the heat to medium-high.
• Add the onion, celery, and carrots and cook for 5–7 minutes. Season the vegetables with salt and pepper.

Brown the tomato paste:

• Melt the butter into the onions. Add the garlic and cook for 45 seconds. Add the tomato paste and cook, mashing it into the aromatics, for 2 minutes until it begins to deepen in color. Be careful not to burn the garlic.
• Pour in the red wine and turn the heat to high. Whisk the wine into the paste and continue until the wine begins to boil. Boil for 5 minutes until it just begins to reduce.

Simmer the ragù:

• Add the tomatoes and bring to a boil. Stir in all of the meat from the bowl. Season the sauce with salt, pepper, sugar, and crushed red pepper. Add the bay leaves.
• Reduce heat to low. Cover and simmer for 3–4 hours or until the short ribs can be shredded easily with a fork.

Shred the short ribs:

• Remove the ragu from the oven and carefully remove the top. Shred the beef and mash any remaining whole-peeled tomatoes. Turn the heat to medium-high and let the ragu low-boil uncovered, for 15–20 minutes. If the liquid evaporates too quickly, add beef stock in ¼ cup increments. Taste and season the sauce.

Cook the pasta:

• Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1/2 cup of the pasta cooking water and drain the pasta.

Coat the pasta:

• Return the heat on the ragu to medium. Once bubbly, add the pasta cooking water along with the cooked pasta. Toss to coat for 1-2 minutes. Taste and season once more to your preferences.

To serve:

• Divide the pasta between bowls and garnish with parsley and grated parmesan cheese.