Growing up, my mom used to make this pasta and it was my favorite meal! I remember asking her to make it one year for my birthday, because it was only something she made a few times a year because of how time consuming it was to prepare. Today, I felt like making this delicious and comforting Italian recipe: beef short ribs tagliatelle. This classic recipe is inspired from Giada De Laurentiis's recipe.
Be warned, this recipe requires 3-4 hours to prepare and cook until ready, so this is definitely a weekend recipe for me personally. For this recipe, you will need beef short ribs (bone-in), diced pancetta, tagliatelle pasta, red wine, rosemary, parsley, thyme, one can of diced tomatoes, one carrot, two to three stalks of celery, one onion, three cloves of garlic, bay leaves, oregano, beef broth, all-purpose flour, tomato paste, salt and pepper.
To start, I like to prep the vegetables (carrot, celery, onion, garlic & parsley) and put them in a blender. The original recipe calls for a food processor, but I don't have one so initially I used my small ninja blender and realized that I would need to use my larger blender. Once you have blended the vegetables, add in the tomatoes and tomato paste to the veggie mixture and set aside.
Next, heat up olive oil in a large cast iron skillet and brown the pancetta for about 4-5 minutes. Remove the pancetta to a bowl and set aside. Generously season the short ribs with salt, pepper, and dredge in the flour. Brown the ribs in the pot on all sides (10 minutes). Once the meat is browned, add in the vegetable/tomato mixture to the pot, along with 3/4 cup of red wine, 2 1/2 cups of beef broth, and seasonings. Stir everything well and let this mixture come to a boil, then lower the heat and simmer for 1.5 hours covered. After 1.5 hours have passed, uncover the pot and continue to simmer for an additional 1 hour and 30 minutes. Make sure to stir occasionally throughout this process.
After about 2.5 - 3 hours have passed of braising the beef, it should be tender and falling off the bone. Remove the bones, bay leaf, and shred the short ribs. From here, you can heat up liberally salted water in a large pot and cook the tagliatelle per the directions on the package. Once the pasta is al dente, save 1 cup of pasta water, drain the pasta, and add tagliatelle to the short ribs. Mix to combine and add pasta water, if needed, and dig in!
As always, if you make this please leave a comment below or tag me on Instagram.
Total Prep Time = 15 minutes
Servings = 8
Total Cook Time = 3.5 hours
INGREDIENTS
3 tbsp olive oil
1/4 cup all purpose flour
2 pounds beef short ribs
1 tsp thyme
2 tsp chopped rosemary
1/2 cup parsley
2 1/2 cups beef broth
3 cloves garlic
1 15 oz can of diced tomatoes
1 carrot, peeled and chopped
1 onion, diced
2 stalks of celery, diced
1 tsp oregano
1/2 cup diced pancetta
3/4 cup of red wine (or use extra beef broth if preferred)
1 tbsp tomato paste
1 bay leaf
1 pound tagliatelle pasta (linguini or any type of thick pasta noodle will work)
salt
pepper
DIRECTIONS:
Prep the vegetables (onion, carrot, garlic cloves, and celery) and add to a blender or food processor. Once veggies have been finely chopped, add the can of tomatoes, 1/2 cup of parsley, and 1 tbsp of tomato paste to blender and pulse until it has a chunky salsa type of consistency. Set aside.
Heat up olive oil in a dutch oven and sauté the pancetta for about 4-5 minutes. Remove the pancetta and set aside in a bowl.
Generously season short ribs with salt and pepper and dredge in 1/4 cup of flour. Add the short ribs to the olive oil and brown on all sides, for about 10 minutes.
Once beef is browned, add the vegetable mixture from step 1 to the short ribs and stir. Add the beef broth, red wine, oregano, bay leaf, thyme and rosemary to the pot and stir to combine. Bring mixture to a boil, reduce heat to low and simmer covered for 1 hour and 15 minutes. *the mixture will look very soupy, but this will reduce as you simmer*
After 1 hour and 15 minutes, remove the lid and continue to simmer for 1 hour and 30 minutes or until the beef is falling off the bone.
Once the beef is tender and falling off the bone, remove the bones and bay leaf, and shred the beef.
In a large stock pot, bring generously salted water to a boil and cook the tagliatelle pasta until al dente, per the directions on the package.
Retain 1 cup of pasta water. Drain the pasta and add to the beef mixture.
Stir to combine and enjoy!
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