Tender short ribs braised overnight with onions and ripe tomatoes, creating a rich, comforting sauce that’s simple yet deeply satisfying. Every spoonful tastes like a heartfelt journey straight to Italy.
Ideal for pairing with hearty pastas like pappardelle or rigatoni, where the sauce can cling to every bite. Finish with a sprinkle of Parmigiano Reggiano and a drizzle of extra virgin olive oil for pure indulgence.
Tender short ribs braised overnight with onions and ripe tomatoes, creating a rich, comforting sauce that’s simple ye...
Preparation
Pour into a saucepan/pot over a medium heat.
Gently heat to just below simmer.
Cook your fresh pasta of choice in a pot of boiling, salted water.
Toss with the sauce and serve. Buon appetito!
Ingredients
Beef short rib, chicken stock (water, free-range chicken bones, onion, carrot, celery, garlic, thyme), onion, red wine, tomato, olive oil, garlic, oregano, basil, bay leaves, salt, pepper, water.
Tips
Best consumed within 1 week. Keep a cup of pasta water from the pot just before you strain the pasta. You can use this water to adjust the consistency of the sauce, one tablespoon at a time.
Best enjoyed with
Choosing a selection results in a full page refresh.
