At the end of the summer my family visited Eataly in New York City. It was the last leg of our summer ‘eating’ experience where we tried new places to eat – both small (food truck) to large (Eataly).
Eataly is a very large space where imported food items from Italy and restaurants or eateries exist. It was humming with people at every corner – from the butcher or salumeria station to the fresh pasta bar. The smells reminded me of the ones I grew up smelling every time I went into the corner ‘Pork’ store in Newark. Cheeses, salami, salted olives, fresh baked bread – all culminated in an enticing fashion.
We ate at La Pizza and Pasta restaurant. It was perfect. My boys were able to try personal sized pizzas (which they cannot get enough of) and my husband and I enjoyed a dish of pasta and some good wine. We both wound up ordering the same pasta ‘Fettuccine with Short Rib Ragu’. With that, we had a lovely Dolcetto D’Alba – a red wine from Piedmont. This meal was one of the most memorable meals that I have ever had. I don’t know if it was the atmosphere, the richness of the ragu with the fresh fettuccine, or the fruity and robust wine, but I left there feeling especially content. A good meal with the people that you love can make you feel truly wonderful.
This recipe is my interpretation of that wonderful meal. It takes a little while to make but it is definitely worth the effort.
This recipe will serve between 4-6 people.
- 3 tablespoons olive oil
- 2 ounces chopped pancetta or bacon
- 4 lbs. short ribs
- Salt and pepper
- Flour to dredge short ribs
- 2 garlic cloves, chopped
- 1 onion, chopped
- 1 carrot, finely chopped
- 1 can 28 oz. tomatoes, crushed. If you buy whole, just mash them first.
- 2 tablespoons tomato paste
- Fresh Basil
- ½ teaspoon dried oregano
- 2 bay leaves
- 2 cups beef broth
- ¾ cup red wine
- ¼ cup heavy cream (optional but it adds a richness to the ragu)
- Parmagiano Reggiano
- 1 ½ pounds of pasta. I prefer fettuccini or linguini but you can use any pasta you prefer
Heat the olive oil over medium heat in a large and heavy pot. Season short ribs with salt and pepper and dredge in the flour. Add the short ribs to the pan and brown on all sides – about 8 minutes total. You may have to do it in batches. Do not crowd the pot with the short ribs. Remove them once they have browned.
To the hot oil, add the pancetta/bacon, onions, and carrots. Cook for approx. 7 minutes (until onions have softened).
Add the tomato sauce, broth, wine and herbs.
Add the short ribs to the pot. Bring to a boil.
Reduce the heat and simmer with the lid on for 1 hour and 20 minutes.
Remove the lid and simmer for another hour and 30 minutes, stirring occasionally. This will help reduce the sauce
Remove the meat and bones from the pot. Discard the bones and shred the meat. Return the meat to the pot.
Add the heavy cream to the sauce and stir.
Meanwhile, boil a large pot of salted water. Add the pasta and cook until al dente.
Drain the pasta, reserving some of the cooking liquid in case it is needed. Add some of the ragu to the pasta and stir to combine. If needed, add some of the reserved cooking liquid a little at a time.
Serve the pasta in bowls with grated Parmagiano Reggiano.