| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 3 cloves garlic
- 1 large red onion
- 1/2 cup extra-virgin olive oil
- 1 kilogram pre-cut pork short ribs
- Three 800-gram cans Italian peeled tomatoes
- 16 ounces Italian Pinot Grigio
- 2 bay leaves
- 100 grams sea salt, plus additional as needed
- Freshly ground black pepper
- 2 pounds pappardelle pasta
- 1 cup grated Locatelli Pecorino cheese
Instructions
- Finely chop the garlic and onion and saute in the olive oil over medium heat, making sure not to smoke the olive oil, until golden. Add the short ribs to the pan and brown, turning occasionally, for 20 minutes.
- Meanwhile, crush the Italian peeled tomatoes into a bowl. Add the Pinot Grigio to the pan to let the wine evaporate, then add the tomatoes along with the bay leaves and 1 cup water. Cook, partially covered, stirring occasionally, at a low simmer until ribs are tender, about 2 hours. Add salt and pepper.
- Remove the ribs from the sauce and remove the meat from the bone. Return the meat to the sauce and dispose of the bones.
- Meanwhile, boil a pot of slightly salted water. Boil the pappardelle for 7 to 8 minutes, or to desired consistency. Strain the pasta, then place in a large bowl. Add meat and sauce and stir the ingredients to combine. Sprinkle Locatelli on top of the dish. Add additional salt and fresh ground pepper to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1598 |
| Total Fat | 88 g |
| Saturated Fat | 33 g |
| Carbohydrates | 134 g |
| Dietary Fiber | 14 g |
| Sugar | 15 g |
| Protein | 55 g |
| Cholesterol | 150 mg |
| Sodium | 2006 mg |
Reviews
Amazing and delicious!!!!
This sauce is so good, I bet it would be great with chicken or a pork tenderloin. Braising is my new favorite thing because meats always end up so juicy.
Short ribs needed more cooking. Maybe pressure cooking first? Sauce was fine. I’m going to try this with a more meaty, less fatty cut of pork or beef.
This is totally comforting to eat. I love, loved it. A slice of foccacia was a good pairing.