The short rib bones add incredible flavor to the ragout as the meat breaks down.

David Bonom
Recipe by Cooking Light October 2015

Gallery

Jennifer Causey; Styling: Thom Driver

Recipe Summary

hands-on:
25 mins
total:
4 hrs
Yield:
Serves 8 (serving size: about 3/4 cup beef mixture and 2/3 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add ribs to pan; cook 10 minutes, turning to brown on all sides. Place ribs on a plate. Add onion, carrot, celery, and garlic to pan; cook 5 minutes, stirring occasionally. Add 2 cups water, tomato paste, basil, oregano, and tomatoes to pan, gently breaking up tomatoes with a spoon. Return ribs to pan. Cover, reduce heat, and simmer 3 1/2 hours or until beef is very tender.

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  • Place ribs on a plate; remove and discard bones. Shred beef with 2 forks. Stir beef, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into tomato mixture; keep warm.

  • Cook pasta according to package directions, omitting salt and fat. Serve beef mixture over pasta.

Nutrition Facts

361 calories; fat 11.1g; saturated fat 4.1g; mono fat 5.1g; poly fat 0.8g; protein 24g; carbohydrates 43g; fiber 7g; cholesterol 50mg; iron 4mg; sodium 479mg; calcium 64mg.