Here are our ingredients:
Tomato Paste (not pictured)
Tomato Sauce (not pictured)
Pasta (not pictured)
Parmesan (not pictured)
Parsley (not pictured)
Ok so add your olive oil and then put the ribs fat side down and cook over high heat to brown the ribs.
Yummy. So, you can trim up your short ribs if you want less fat but the fat is what gives the sauce flavor. So, it's up to you. Oh that's good sauce or OMG this is incredible sauce.
Add 2 Cups of the braising liquid, half a can of tomato paste, and a can of tomato sauce.
I should mention I skimmed the fat AFTER adding the short rib meat.
Cook your pasta per the packages directions. This is galletti pasta. I had never heard of this before until my mother in law, Nancy, told me about it. I call them mini octopus legs and Charlie calls them mini Roman helmets.
So dump the sauce into the pasta in a big bowl so you can really toss everything together.
One thing I learned in Tuscany was to toss the cheese into the pasta OFF the heat. If you add it to the pasta or the sauce on the heat, it won't get all creamy and delicious. Who doesn't want creamy and delicious? I would seriously kill myself if I was lactose intolerant.
Chop up some fresh parsley and sprinkle over the pasta. Also, get a peeler and peel some chunks of parm over the pasta as an additional garnish. This just makes it even more special.
Doesn't this just look amazing?
One thing I like about my pasta bowls besides the fact they are so pretty is that they are HUGE. So, a serving is just a bowl size. So sue me.
The tender, unbelievably flavorful short ribs are just incredible with the al dente pasta.
Serve with some red wine you cooked with....
Galletti Pasta with Braised Short Rib Sauce
3 Large Short Ribs
2 Cups Red Wine
4 Cups Beef Broth
1/2 Bunch Celery, chopped
3 Large Carrots, chopped
1 Onion, chopped
3 Garlic Cloves, chopped
1 Shallot, chopped
1/2 Teaspoon Dried Thyme (or 6 fresh sprigs)
2 Tbs Olive Oil
1/2 6 oz Can Tomato Paste
1 14 oz Can Tomato Sauce
1 Pound Pasta (not pictured)
1/2 Cup Freshly Grated Parmesan, more for serving
1/4 Cup Parsley, chopped
Salt and Pepper
Heat the olive oil in a pan. Season each side of ribs and brown on each side over medium high heat. Remove from pan. Add celery, carrots, shallot, onion, and garlic to the pan and saute until veggies become softened, about 5 minutes. Add thyme and salt and pepper. Add ribs back in and add wine and beef stock. If using a slow cooker, cook on highest setting for 4.5-5 hours or until meat become incredibly tender and easily pulls apart. Pull as much meat as you can off the bone and set aside. In a pan, combine 2 cups of the braising liquid, the tomato paste, braised short rib meat and sauce. Simmer until sauce begins to thicken. This will take about 15-20 minutes. Cook pasta to packages instructions and toss the sauce and the pasta together. Toss in the Parmesan and parsley. Add additional Parmesan on top before serving and enjoy. *If not using a slow cooker, you can cook the short ribs in an oven save dish with lid on 375 degrees for 3-4 hours or until tender.