Bolognese with Short Ribs and Tagliatelle Pasta

Last Saturday turned out to be one of those unexpectedly amazing days!! I had the afternoon off and I mentioned to Levi that we should cook an awesome meal. Of course he was totally on board and wanted to make his new favorite pasta sauce, bolognese. We had also seen these wide noodles, called tagliatelle,made on Worst Cooks in America. They looked like fun and I needed an excuse to try out the new drying rack for fresh noodles. Levi has also been hinting that he really wanted to cook something with wine. I am a little bit weary of this, the last few times I tried cooking with wine the flavors didn’t turn out in my favor. They were a little too boozy. But we picked out one of my favorite wines, Smoking Loon Merlot, and it ended up building an incredible flavor.

I just love that we can spend an entire day planning and cooking a meal together and have a total blast the whole time! It’s days like these that just bring such joy into my life and really make all the stress and craziness melt away.

This is a really hearty dish and so worth all the time and effort. It will definitely be a repeat player in our menu lineup!

We also made the fancy desert that I was attempting when my back went out. We also wanted to try our own baguette. They aren’t completely traditional but they are easy to make and incredibly soft and yummy!

Serves 3-4

Ingredients:

  • 4 slices of Bacon, chopped
  • 1 lb Boneless Beef Short Ribs
  • 1/2 Onion, diced
  • 1 Cup Carrots, diced
  • 1 Cup Celery, chopped
  • 1 Cup Smoking Loon Merlot, or your favorite dry red wine
  • 2 cups Beef Broth
  • 28 oz. Crushed Tomatoes
  • 4 Tbsp Tomato Paste
  • 4 Cloves Garlic, finely chopped
  • 1 Tbsp Balsamic Vinegar
  • 1/4 cup fresh Basil and Parsley
  • 1 Tbsp Italian Seasoning
  • 2 tsp Red Pepper Flakes- if you like the heat you can do 1 Tbsp
  • 1/4 Cup Cream
  • 1/2 Cup Parmesean, grated
  • Salt and Pepper
  • 8 oz. broad noodle pasta

Ok, let’s get this show on the road!

In an extra large skillet fry up the chopped bacon over medium heat. Cook until it’s well done and you have rendered most fat out. Remove the bacon pieces, set aside in a bowl, and leave the fat in the pan. Cut the short ribs into about 2 inch chunks. Place the rib meat in the skillet and lightly brown all sides, but don’t cook it all the way through. Should only be in the pan for 2-3 minutes.

Remove the ribs from the pan and set them aside with the bacon. Keeping the pan at a medium heat add the onion, carrots and celery. Cook until tender. 

Add the garlic, red pepper flakes, and tomato paste. Saute for 1-2 minutes.

Add the red wine and deglaze the pan (scrape the bottom of the pan clean with a spatula). Add the bacon, beef, beef broth, crushed tomatoes, balsamic vinegar, basil, parsley and Italian seasoning. Bring this mixture to a boil, reduce the heat to low, cover and simmer for about 2-3 hours, until your beef is tender.

You can also transfer the pot to a preheated oven at 275. Cook for 3-4 hours.

Once the beef is tender and the sauce is thick, mix in the Parmesan, cream and salt and pepper to taste.

Meanwhile prepare and cook the pasta. Use the pasta recipe here. Roll out the pasta dough very thin on a floured surface. Fold the pasta over and over until it’s a roll about an inch wide. Take a sharp knife and cut it into 1/2 inch strips. Cook in boiling water for about 7 minutes, until it’s al dente. Toss with the pasta and sprinkle a little more fresh basil and parsley on top.

Toss with the pasta and sprinkle a little more fresh basil and parsley on top.

  
Made it again and made a few adjustments to the recipe. We couldn’t find any fresh basil at all!! So sad, but we used tons of fresh parsley and it was lovely 🙂

I would love to hear from anyone who gives this a try! Let me know if you have any questions 🙂 Bon appetit!

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