Filippo's Beef Short Ribs Ragu with Rigatoni

Prep Time: 30 min
Cook Time: 2 hr 30 min
Total Time: 3 hr
Servings: 4
  • 1 tbsp Filippo Berio Extra Light Olive Oil
  • 8 beef short ribs on the bone, about 4 lb, 1 1/2-inches thick and 4-inches long
  • Salt
  • Freshly ground pepper
  • 4 oz pancetta, diced
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 cup finely chopped fennel
  • 3 cloves garlic, minced
  • 4 oz shiitake mushrooms, stems removed and thinly sliced
  • 2/3 cup red wine, divided
  • 1 tsp hot pepper flakes
  • 1 tsp dried oregano leaves
  • 1 can (28 oz) crushed plum tomatoes
  • 2 tbsp balsamic vinegar
  • 1 lb rigatoni or other short cut pasta, such as penne or bowties; cooked according to package directions
  • Grated Parmigiano Reggiano cheese
      • Preheat oven to 350°F. Heat olive oil in a large Dutch oven set over medium-high heat. Season ribs all over with salt and pepper. Brown, in batches, until golden brown all over. Transfer to a shallow dish. Drain fat, reserving 2 tbsp in Dutch oven.
      • Reduce heat to medium. Add pancetta; cook for 5 minutes or until browned. Stir in onion, carrots and fennel. Cook for 5 to 7 minutes or until softened. Stir in garlic; cook for 2 minutes or until fragrant.
      • Add mushrooms; cook for 2 minutes or until slightly softened. Increase heat to medium-high. Pour in 1/3 cup wine; simmer for 3 minutes or until almost completely evaporated. Stir in red pepper flakes and oregano.
      • Return ribs to pan. Stir in tomatoes, balsamic vinegar and remaining wine. Cover with a tight fitting lid or heavy-duty aluminum foil. Bake for 2 to 2 1/2 hours or until ribs are very tender. Adjust salt and pepper to taste.
      • Transfer ribs to a cutting board. Pull meat from bones and cut into small pieces; discard any fat and connective tissues. Return meat to Dutch oven; cook until heated through. Toss with cooked rigatoni. Sprinkle with grated Parmigiano Reggiano before serving.

      Tip: This recipe can also be prepared in a slow cooker set to low for 8 to 10 hours. Try using a liner in the slow cooker to save on clean up time.




    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Light

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