I made this hearty dish last weekend. The secret is in the four different meats and the special pappardelle pasta – found usually on the top shelf at the grocery store. Don’t skimp on the pasta – it makes the dish. I served it with a simple salad and bread. I give credit for this dish to my sister, Jayne, who made it for us one evening and we wrestled over the leftovers.
Takes about 4 hours Feeds about 8 people
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 4 garlic cloves, chopped
- 2 1/2 lbs beef short ribs
- 1 lb boneless country pork ribs
- 2 italian sausages, meat removed from casing
- 4 oz pancetta, chopped
- 1 large can/jar of tomatoes (28 oz)
- 1/2 bottle of good red wine
- 1 1/2 cup beef stock
- 1 teas. dry fennel seed
- 2 teas. dried oregano
- 2 teas. dried basil
- 1 teas. sugar
- Salt & Pepper
- Olive oil
- 1 Tbls. tomato paste (if needed to thicken)
- Pappardelle pasta (enough for the number of people you are serving)
Brown ribs in batches in a large dutch oven. Set aside. Brown pork ribs in batches & sausage. Set aside.
Brown pancetta. Add to the pan the chopped veggies and saute until softened. Add salt and pepper to taste. Deglaze with a couple of good slugs of wine. Cook down. Add the tomatoes, stock, herbs and wine and bring to a boil. Add the browned meat and simmer for 1/2 hour.
Place in a 325 degree oven, covered and cook for about 1 1/2 hours. Remove from the oven and check the meat. It should be falling off the bone. If not, add to the oven for another 1/2 hour. When the meat is ready, take the pot out of the oven and remove the short ribs and pork and shred the meat, returning it to the pot. Gently simmer on the stove until ready to eat. Serve over pappardelle with hearty red wine. Enjoy!
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