Red Wine Braised Beef Short Rib Ragu

Prep time: 25 minutes Cook time: 3 hours

2 tablespoons olive oil

4 pounds bone-in beef short ribs salt, to taste ground black pepper, to taste

1 stalk celery, chopped

1 large carrot, peeled and finely diced

1 small onion, chopped

8 cloves garlic, finely chopped

4 tablespoons tomato paste

1 cup red wine

4 sprigs fresh rosemary

2 sprigs fresh sage leaves, chopped

8 sprigs fresh thyme

2 bay leaves

1 jar Bertolli d’Italia Marinara Sauce

2 cups beef bone broth water

24 ounces pappardelle pasta or preferred pasta

freshly grated Parmesan cheese, for garnish Heat oven to 350 F.

In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside.

Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs.

Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes.

Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes.

Carefully pour red wine into pot.

Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables.

Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender.

Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.

Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.

Garnish with freshly grated Parmesan cheese.