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Close-up of two white plates with servings of spaghetti topped with a rich meat sauce and grated cheese—a delicious way to make your money go further. The foreground plate is in focus, while the background plate is slightly blurred.

Beef Short Rib Ragu

A comforting and money saving classic: beef short rib ragu served with spaghetti and pangrattato.
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Prep Time 30 minutes
Cook Time 4 hours
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 kg Beef short ribs on the bone
  • 50 ml Sunflower oil
  • 1 tbsp Butter
  • 1 tbsp Tomato puree
  • 1 tin Chopped tomatoes
  • 1 whole Onion cut into 1cm slices
  • 2 cloves Garlic (crushed)
  • 300 ml Red wine
  • 1 pint Beef stock
  • 1 pack Dried spaghetti

Instructions
 

  • Cut the sinew down the back of each bone to allow the meat to release easily once cooked. 
  • Seal the beef short ribs in a pan with the oil. Remove and put to one side.
  • Add the onion, garlic and butter to the pan and sweat until tender.
  • Add the tomato puree and cook out for 5-7minutes.
  • Deglaze the pan with the wine using a wooden spoon to loosen the dark bits from the bottom of the pan. Reduce the wine by half.
  • Add the tomatoes and stock and bring to a boil.
  • Once boiling turn to a simmer and add the meat (plus juices) back to the pan. Stir thoroughly and make sure the beef is submerged in the liquid.
  • Put in oven at 150 degrees for a minimum of 3hours. The longer the better.
  • Remove from oven and break up meat using a fork or tongs. Remove bones and discard.
  • Cook pasta according to packet instructions.
  • Drain pasta and return to pan.
  • Add sauce to pasta as required. Mix and serve immediately with parmesan cheese or Pangrattato.
Keyword Comfort Food, Comforting Classics