Recently I traveled to New York City with my cookbook book club. We rented an apartment, pretended we were in college once again and enjoyed many adventures in the city. As you might guess our days revolved around food and great restaurants, pastry shops, bakeries and kitchenware stores. We had so many great experiences that I hope to capture in the months to come and share with you.
One day that stands out in my mind, and one that I just can’t quite shake the memory of, was my lunch that I enjoyed at Eataly. I happened to be by myself before a business meeting and happened upon this food lovers mecca.
I decided to enjoy lunch and indeed it was quite an experience. I ordered the Tagliatelle al Ragu di Manzo. The description on the menu read, “Housemade tagliatelle with short rib ragu and Parmigiano Reggiano.” Simple words for such a powerful food experience.
I have been dreaming of that meal ever since I have returned home.
Last weekend, I succeeded in duplicating the ragu. In my book, any recipe that you can place in the slow cooker is a winner! Next step is to prepare the ragu again but next time, make homemade pasta dough to place this recipe over the top.
This is a winner on these chilly, dreary days! Accompanied it with a crisp, green salad, crusty bread and a glass of red wine. Enjoy!
Beef Short Rib Ragu
3 tablespoons olive oil
3 pounds beef short ribs
Salt and Pepper to taste
1 large yellow onion, chopped
1 cup diced carrots
1 stalk celery, chopped fine
2 teaspoons dry minced garlic
1/2 teaspoon dry thyme leaves
1 can (14 oz.) petite diced tomatoes
1 1/2 cups dry red wine
1 1/2 cups beef broth
Wide noodle pasta
Parmigiano-Reggiano curls, for garnish
Heat olive oil in a large skillet over medium high heat. Add ribs and brown on all sides. Season with salt and pepper. Place onion, carrots, celery and garlic in a 5 to 6 quart slow cooker. Stir to blend well. Place browned short ribs on top of vegetables. Sprinkle with dried thyme. Pour tomatoes, wine and broth over beef ribs. Cover and cook on low for 7 to 8 hours.
Remove the meat from the slow cooker with a slotted spoon. Make sure to remove all the bones. Using the tines of two forks shred the beef; set aside.
Meanwhile, using an immersion blender blend the sauce until smooth. (Or carefully transfer the hot liquid to a food processor or blender, process or blend, then return to slow cooker.) Add shredded beef. Taste sauce and salt and pepper to taste. Allow to heat on high for about 20 to 30 minutes until heated through.
Serve over cooked pasta and garnish with Parmigiano-Reggiano. Use a vegetable peeler to shave the cheese into curls.
Enjoy!
This makes enough to serve 6 to 8. This is too much for our family so I freeze any leftovers. Perfect for busy evenings.
just visited Eataly and loved that dish….looking forward to trying this recipe!
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