Make the ragu up to two nights in advance so that all you have to do for the dinner is cook the pasta. As a bonus, this meat sauce will get more delicious as the flavors combine overnight.
- 1 lb. beef short ribs
- 2 garlic cloves, peeled
- 1 medium onion, minced
- 1 cup dry red wine
- 1½ qt. tomato puree
- ¼ tsp red pepper flakes
- 2 tsp salt or to taste
- 4 oz. tomato paste
- ¼ cup olive oil
- 1 rosemary sprig
- 1 package pappardelle pasta
- Combine olive oil with the peeled garlic gloves in a 4-quart pot over low heat. Cook the garlic until soft but still white, pressing the cloves into the oil few times to release their flavor into the oil.
- Increase the heat, season the ribs with salt and pepper, and add a few pieces at a time to the pan. Sear all sides of each rib, remove them from the heat, and set them aside.
- Add the onions and sauté until the onions are translucent.
- Add the wine and cook until the liquid has almost evaporated. Then add the tomato puree, tomato paste, 2 cups of water, red pepper flakes, and rosemary sprig.
- Stir well, add salt, bring to a simmer, and cook for about 2 hours, making sure to mix and turn the meat at least every 20 minutes.
- When the meat is fork tender, remove the ribs from sauce. Use a fork to remove the meat from the rib bones, and return meat to the pan. (Cool and store ragu in refrigerator if making ahead of time).
- Cook pasta to al dente, drain, and plate. Top with a serving of the beef ragu. Drizzle with a little olive oil, black pepper, and freshly grated Parmigiano-Reggiano.