Short Rib Bolognese Sauce with Tagliatelle Pasta
This short rib bolognese sauce with tagliatelle pasta is anything but just another pasta dish. Follow along to find out how to make this delicious recipe!
Ingredients
- 1 lb. Ground Beef Short Rib or 1/2 lb. ground beef with 1/2 lb. ground pork
- 2 Celery Ribs minced
- 1 Carrot large, minced
- 1/2 Sweet Onion medium, minced
- 1/2 cup Pinot Grigio
- 24 oz. Tomato Passata or tomato puree
- 2 Tbsp. Tomato Paste
- Black Pepper to taste
- Sea Salt to taste
- 2 Bay Leaves
- Olive Oil extra virgin, for frying
- Tagliatelle Pasta
- Pecorino Romano or Parmigiano-Reggiano grated, for topping, optional
- Basil Leaves chopped, for topping, optional
Instructions
- Warm a large drizzle of olive oil in a large pot over medium heat. Add in the carrots, onions, celery and ground short ribs and saute until the meat is almost fully cooked, or slightly browned.
- Next, add in the white wine and season with sea salt. Stir all of the ingredients together and continue to cook over medium heat, allowing the alcohol to evaporate while the meat absorbs the flavor of the wine. Make sure to stir occasionally and cook for about ten minutes.
- Once the alcohol has evaporated, add in the tomato paste and bay leaves and season with black pepper. Mix together until the tomato paste is fully incorporated.
- Add in the tomato passata and mix together. Reduce the heat to low and simmer for about 1.5 to 2 hours. The longer it cooks, the more flavorful the sauce. Make sure to stir occasionally.
- When the bolognese sauce is almost done cooking, bring a pot of salted water to a boil and cook the tagliatelle for one minute less than the package instructions.
- Meanwhile, scoop the amount of bolognese sauce into a large pan you plan to use to top your pasta and add a ladle of pasta water. Allow the bolognese sauce to absorb the pasta water and thicken. Once your pasta is ready, use your cooking tweezers to add into the pan. Mix all together and add more pasta water if necessary.
- Serve with a sprinkle of freshly grated pecorino romano cheese and top off with basil.