Braised Beef Ragu | Oregonian Recipes

Name: Braised Beef Ragu | Oregonian Recipes
Ingredients: 2 tablespoons extra-virgin olive oil; 2 ounces pancetta, finely chopped (about 1/3 cup); 2 cups diced yellow onion (about 2 medium onions); 3 cloves garlic, very thinly sliced; About 12 ounces reserved shredded beef from Pot-au-Feu short ribs; 1 1/2 cups reserved beef broth from Pot-au-Feu (divided); 1 28-ounce can tomatoes, drained; 1 teaspoon tomato paste; 1/4 teaspoon crushed red pepper flakes; 1 pound long and wide pasta, like tagliatelle or pappardelle, or short and sturdy, like penne or orecchiette; Freshly grated Parmigiano-Reggiano cheese

recipes.oregonlive.com

Meaty and rich, this traditional Italian pasta sauce is deeply flavored without long simmering thanks to the broth from the accompanying Pot-au-Feu (see acco...

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Ingredients

2 tablespoons extra-virgin olive oil
2 ounces pancetta, finely chopped (about 1/3 cup)
2 cups diced yellow onion (about 2 medium onions)
3 cloves garlic, very thinly sliced
About 12 ounces reserved shredded beef from Pot-au-Feu short ribs
1 1/2 cups reserved beef broth from Pot-au-Feu (divided)
1 28-ounce can tomatoes, drained
1 teaspoon tomato paste
1/4 teaspoon crushed red pepper flakes
1 pound long and wide pasta, like tagliatelle or pappardelle, or short and sturdy, like penne or orecchiette
Freshly grated Parmigiano-Reggiano cheese