Short Rib Ragu With Tagliatelle

Recipe Directions

1. For best results, take the short rib out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the meat longer than this recipe card indicates.;Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil.
2. While you are waiting for the water to boil, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the tomato and beef ragout (a) to the pan. Season with a pinch of salt and pepper. Cook for 3 minutes, stirring occasionally. Then add the short rib (b) to the pan. Stir well to incorporate into the sauce. Turn the heat down to medium-low and simmer for 6 minutes.
3. While the sauce is cooking, add the tagliatelle pasta (c) to the pot of boiling water. Cook for 6 minutes, stirring occasionally.
4. Pour the vegetables (d) and greens (e) into a mixing bowl. Pour the herb dressing (f) over top. Toss the salad with tongs or your hands.
5. When the pasta has finished cooking, strain the noodles and add them to the short rib ragout. Taste the sauce and add more salt and pepper if you wish. Turn the heat off. Add 1/2 of the parmesan cheese (g) to the sauce and gently stir to combine.
6. Spoon the pasta on to your serving plates. Sprinkle the remaining parmesan cheese on top. Serve the salad on the side.