Creamy Short-Rib Bolognese

20 minutes Prep Time
4 hours
30 minutes Cook Time
6 Servings

A rich and creamy Bolognese is paired with tender braised short ribs, red wine, and tomatoes for a deeply savory and comforting sauce. Cream and Parmesan add richness and balance, while fresh herbs bring a bright, aromatic finish to every bite. @thefeedfeed @baileyseatsnthings

Ingredients

  • 2 pounds bone-in beef short ribs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 celery stalk, chopped
  • 2 carrots, chopped
  • ½ yellow onion, diced
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 4 ounces tomato paste
  • ½ teaspoon ground nutmeg
  • Pinch of crushed red pepper flakes
  • 1½ cups dry red wine
  • 1 can Tuttorosso Crushed Tomatoes with Basil 15 oz
  • 1 cup beef broth
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 Parmesan rind (optional)
  • ½ cup heavy cream
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, plus more for serving
  • 16 ounces mafaldine pasta

Instructions

Step one

Season the short ribs with salt and pepper. In a Dutch oven or large heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs until browned, 4 to 5 minutes per side.

Step two

Transfer the short ribs to a plate. Add the celery, carrots, onion, and shallot to the pot, along with a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute.

Step three

Add the tomato paste, nutmeg, and crushed red pepper flakes. Cook, stirring frequently, until the tomato paste darkens slightly, 2 to 3 minutes.

Step four

Add the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 5 to 7 minutes. Stir in the crushed tomatoes and beef broth. Bring to a simmer, then add the rosemary, thyme, bay leaves, and Parmesan rind.

Step five

Return the short ribs and any accumulated juices to the pot. Cover and simmer over low heat until the meat is fork-tender and easily pulls away from the bones, 3 to 4 hours.

Step six

Transfer the short ribs to a plate. Discard the herb sprigs, bay leaves, and Parmesan rind. Remove and discard the bones and any excess fat, then shred the meat. Return the shredded meat to the sauce and stir in the heavy cream, Parmesan, and parsley. Taste and adjust the seasoning with salt and pepper.

Step seven

Cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain. Add the pasta to the sauce and toss to coat, adding a splash of the reserved pasta water as needed to loosen the sauce.

Step eight

Divide among bowls, top with additional Parmesan and parsley, and serve immediately.

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