Julia Ostro's Slow-Cooked Beef Short-Rib Pasta Sauce

smh.com.au

Russell

Fan bloody tastic

400g mezze maniche or pasta of your choice

grated parmigiano reggiano, to serve

subheading: FOR THE SHORT-RIB RAGU:

1.2kg beef short ribs, cut into 5cm blocks

sea salt and black pepper

2 tbsp extra virgin olive oil

1 onion, finely chopped

1 celery stalk, finely chopped

1 small carrot, finely chopped

3 garlic cloves

250ml (1 cup) dry red wine

800g canned whole peeled tomatoes

400ml chicken or beef stock

2 fresh bay leaves

2 sprigs fresh oregano

handful of basil leaves

Directions at smh.com.au

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