Slowly Braised Beef Short Rib Ragu

delallo.com

Unnati Patel Hall

4 pounds English cut beef short ribs

3 tablespoons DeLallo Extra Virgin Olive Oil, divided

3 large carrots, peeled & diced

1 large yellow onion, finely diced

1 stalk celery, finely diced

8 cloves garlic, finely chopped or grated

6 ounces DeLallo Tomato Paste

1 cup dry red wine

One (1) 0.75-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves & 12 sprigs fresh thyme)

2 bay leaves

Optional: 1 parmesan rind

14 ounces DeLallo San Marzano Style Crushed Tomatoes (½ of 28-ounce can)

2 cups low-sodium beef broth/stock or water

Kosher salt & ground black pepper, to season

24 ounces DeLallo Pappardelle Egg Pasta or pasta of choice, such as DeLallo Casarecce Pasta, DeLallo Bucatini, or DeLallo Potato Gnocchi or DeLallo Gnocchi Kit

½ cup heavy cream

½ cup grated parmesan

for serving, as desired: grated parmesan, finely chopped fresh herbs, etc.

Directions at delallo.com

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