© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Servings: 4 to 6
1 Box (500g) Dried Pappardelle Pasta, cooked al dente
3 tablespoon Olive Oil
About 2½ pounds/1.1 kg Organic Fed Beef Short Ribs
1 Large Yellow Onion, finely chopped?
3 carrots, peeled and diced?
3 Celery Sticks, diced?
15 grams Dried Porcini, soaked & reserved the liquid (¼ Cup)
1 Cup Marsala Wine
1 Beef Cubed
2 Tins (796ml/28 fl ounce) San Marzano Whole Tomatoes With Juice?1 Dried Bay Leaf
Freshly Ground Black Pepper
Some All-Purpose Flour
Freshly grated Parmigiano Reggiano
Italian Flat Leaves Parsley, chopped
Season the short ribs generously on all sides with salt and pepper. In a large dutch oven over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs on all sides, 5 to 6 minutes per side. Transfer to a plate.
In the same pot over medium heat, add extra oil if necessary. Then cook onion and garlic until fragrant and soften. Then add carrot and celery and continue to cook for about 2 to 3 minutes. Then add the mushrooms, beef, Marsala wine, beef cubed, tomatoes, bay leaf, and bring to the boil. Cover the pot with and cook on low heat until the meat is very tender, about 3 to 3½ hours. Then season with salt and pepper.
Serve warm over the cooked pasta and sprinkle in the Parmigiano-Reggiano and chopped parsley.