short rib ragu w/ papparadelle

if by ANY chance you have left over short ribs after making braised short ribs, this is a great way to fix 'em up! left overs high unlikely? just thrown in a couple extra when making them just so you can make this recipe the day after! that's what i did.

mise en place

san marzano tomatoes & trader joe's egg pappardelle pasta

short rib ragu w/ papparadelle
serves 4
2 braised short ribs, shredded
1 1/2 - 2 cups sauce from braised short ribs
3 tablespoons olive oil
1 onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
6 garlic cloves, minced
2 sprigs thyme
1 teaspoon oregano (i used dried)
1 bay leaf
1 - 28oz. can crushed san marzano tomatoes
1/2 cup cream (or milk)
salt & pepper
8 oz. pappardelle pasta
shaved parmesan & chopped flat leaf parsley, for garnish

in a dutch oven or large pot, heat the olive oil. add the onion, carrot and celery, season lightly with salt and pepper and cook until the vegetables become tender, approx 6-8 mins. add the garlic, thyme, oregano and bay leaf and sautée for another minute. add the shredded short ribs, short rib sauce and tomatoes. bring to a boil then lower the heat and simmer for 20-30 mins, covered. add the cream and simmer for another couple minutes. remove the thyme stems and bay leaf. season to taste.

cook the pappardelle pasta according to the package. serve w/ shaved parmesan and freshly chopped flat leaf parsley.

bon appétit~!