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Short Rib and Tomato Ragout
Ingredients
  • 1 tablespoon olive oil
  • 4 (6-ounce) bone-in short ribs, trimmed
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 cups finely chopped onion
  • ¾ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 8 garlic cloves, minced
  • 2 cups water
  • 2 tablespoons tomato paste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 (28-ounce) can unsalted whole tomatoes
  • 12 ounces uncooked pappardelle or whole-wheat fettuccine
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