Short Rib Bolognese with Egg Noodles
Hearty, flavorful bolognese sauce with short ribs
Ingredients
- 3-4 lbs boneless short ribs trimmed of extra fat
- 1 large onion diced
- 2 ribs celery diced
- 2 carrots diced
- 1 cup dry white wine
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/4 cup tomato paste
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp dried italian seasoning
- 2 tsp sugar more to taste
- 1 tbsp Worcestershire sauce
- 28 oz can crushed tomatoes
- water as needed
- 1/3 cup cream
- 1/2 cup grated parmesan
- Egg noodles or pappardelle for serving
- extra parm for serving
Instructions
- Preheat oven to 325. Heat oil in a large oven safe pot with a lid over high heat. Add the short ribs and season with salt and pepper and then allow them to sear on all sides. You will need to do two batches to make sure they get seared well before they start releasing liquid. Once seared, add all the meat to the pan with the veggies and season with a little more salt.
- Cook, stirring occasionally until the veggies are translucent. Add the spices and stir well. Add the wine and allow to boil until it is almost evaporated. Add in the tomato paste, sauce, Worcestershire, and a cup or two of water and the cream. Bring to a boil and move to the oven with the lid on.
- Cook for about 3 hours, until the meat is falling apart tender and easily shredded. Check on the sauce every 30 minutes or so and add a little water if it is getting to dry/thick. Shred the meat and stir in the parmesan. Serve over noodles and top with more parm.
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