Beef Ragu With Warm Spices

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs beef short ribs, trimmed
• salt
• pepper
• 1 tablespoon olive oil
• 1 onion, chopped fine
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon ground cinnamon
• ground cloves, a pinch
• 1/2 cup red wine
• 1 (28 ounce) can whole tomatoes, drained with juice reserved, tomatoes chopped fine
• 1 lb rigatoni pasta
• grated parmesan cheese

Recipe

• 1 pat ribs dry with paper towels and season with salt and pepper.
• 2 heat oil in a large skillet over med-high heat until just smoking.
• 3 brown ribs well on all sides, 8-10 minutes; transfer to plate.
• 4 pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes.
• 5 stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds.
• 6 stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
• 7 stir in chopped tomatoes and reserved tomato juice.
• 8 nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer.
• 9 decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours.
• 10 transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. return shredded meat to sauce, bring to simmer, and cook until heated through and thickened slightly, about 5 minutes.
• 11 season with salt and pepper to taste.
• 12 meanwhile, bring 4 quarts water to boil in large pot.
• 13 add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• 14 reserve ½ cup cooking water, then drain pasta and return it to pot.
• 15 add sauce and toss to combine.
• 16 season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently.
• 17 serve with parmesan.