Ground beef has been the culinary cornerstone of bolognese sauces for years, but it's about to be booted off the throne! Short Rib Bolognese incorporates a comforting richness and depth of flavor into the classic slow-cooked tomato sauce, and you can taste the difference: the sauce is beefier and sweeter, and you'll be wondering how you ever made do with jarred sauces before. Infused with the sharpness of parmesan cheese, the sunniness of white wine, and the freshness of garden vegetables, Short Rib Bolognese is the kind of sauce that you might want to make extra servings of tender pasta to enjoy with, so you don't miss a drop.
Ingredients• 2 1/2 pounds of beef short ribs • salt, to taste • pepper, to taste • 1 tablespoon unsalted butter • 1 tablespoon olive oil • 3/4 cup carrot, diced • 2 celery stalks, diced • 1 medium onion, diced • 2 large cloves of garlic, minced • 1 1/2 teaspoons kosher salt, divided • 1 tablespoon tomato paste • 1 1/2 cups dry white wine • 1 (28-ounce) can of San Marzano peeled whole tomatoes • 2 teaspoons sugar • 1/2 teaspoon ground cinnamon • 1 parmesan cheese rind • 1 cup water or beef broth, plus more as needed • 10 ounces egg pappardelle • 1/3 cup whole milk • 1 tablespoon red wine vinegar
Season the short ribs generously with salt and pepper.
Heat a large dutch oven to medium-high heat.
Add the butter and olive oil. Once the butter melts, add the short ribs.
Cook the short ribs until brown and crusty on all sides, about 10-15 minutes.
Add the carrots, celery, onion, and garlic to a food processor. Pulse until the vegetable mixture is very finely chopped.
Transfer the short ribs from the pot. Drain all but 2 tablespoons of the fat.
Add the processed vegetable mixture and 1/2 teaspoon kosher salt.
Reduce the heat to medium. Sauté the vegetable mixture until slightly softened, about 3-4 minutes.
Add the tomato paste and cook for 1 minute.
Add in the wine and simmer until reduced, about 2-3 minutes.
Stir in the remaining kosher salt, canned tomatoes, sugar, cinnamon, and parmesan cheese rind, stirring to combine.
Add the short ribs back to the pot. Bring the mixture to a boil.
Reduce the heat to low.
Cover the dutch oven with the lid and cook on low heat until the meat is fork-tender and falls off the bone, about 3-4 hours. Keep an eye on the sauce and add a tablespoon of water if it seems too thick.
Transfer the meat from the pot.
Discard the parmesan rind.
Stir in the water. Bring the sauce to a simmer.
Add in the pasta and cook until the pasta is al dente, about 8-10 minutes. Stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
Shred the beef.
Add the shredded beef, milk, and vinegar to the pot.
Toss everything together. Season to taste with salt and pepper.