Fettuccine Pasta and Short Rib Ragu

Fettuccine Pasta and Short Rib Ragu 

INGREDIENTS

 

Fresh Pasta Dough

·      2 cups all-purpose Flour —SGC# 053716

·      3 large eggs —SGC# 192989

·      ½ teaspoon salt —SGC# 052100

·      1 tablespoon olive oil —SGC# 053057

Short Rib Ragu

·      2 lbs. Mill Street Boneless beef short rib —SGC# 215262

·      Kosher Salt and freshly ground black pepper —SGC# 052100; 051109

·      2 tbsp olive oil —SGC# 053057

·      1 onion, finely chopped —SGC# 191965

·      2 carrots, finely chopped —SGC# 192195

·      2 celery stalks, finely chopped —SGC# 192290

·      2 Tbsp Heritage Harvest minced garlic —SGC# 124701

·      2 tbsp tomato paste —SGC# 081083

·      1 cup red wine

·      1 (28 oz) can crushed tomatoes —SGC# 079993

·      1 cup beef broth —SGC# 090472

·      1 tsp fresh Thyme —SGC# 193482

·      1 bay leaf —SGC# 191722

·      1 tsp red pepper flakes —SGC# 181389

 

DIRECTIONS FOR PASTA

1.     Make a flour well

2.     On a clean surface, mix the flour and salt.

3.     From a mound and make a deep well in the center.

4.     Add eggs Crack the eggs into the well. Add olive oil (if using).

5.     Mix together Use a fork to gently whisk the eggs, gradually pulling in a little flour from the edges. Keep mixing until sticky dough starts to form.

6.     Knead Bring the dough together with your hands and knead for 8–10 minutes, until smooth and elastic. If it’s too sticky, sprinkle on a bit more flour (just enough to keep it workable).

7.     Rest Wrap tightly in plastic wrap and let rest at room temperature for 30–60 minutes.

8.     Roll and shape Cut the dough into quarters. Roll each piece thin (by hand or pasta machine) and shape as desired.

9.     Boil in well-salted water for 2–3 minutes, until tender but slightly firm (“al dente”).Drain and toss immediately with sauce.

DIRECTIONS FOR SAUCE

1.     Pat the ribs dry and season generously with salt and pepper.
 In a heavy pot or Dutch oven, heat olive oil over medium-high heat.
 Brown the ribs on all sides (about 8–10 minutes total). Remove and set aside.

2.     In the same pot, add onion, carrot, and celery. Cook until softened, 5–7 minutes.
 Add garlic and cook 1 minute more. Stir in tomato paste and cook another 2 minutes until darkened.

3.     Pour in the red wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.

4.     Add crushed tomatoes, beef broth, thyme, and bay leaf. Stir to combine. Return ribs to the pot, submerging them in the sauce.

5.        Cover and simmer on low heat for 2½–3 hours, or until the meat is tender and falling apart.

6.     Remove ribs; discard bones and excess fat. Shred the meat and return it to the sauce.
 Simmer uncovered for 10–15 minutes to thicken. Adjust seasoning with salt and pepper.