Short Rib Ragout with Egg Pasta | Blue Jean Chef - Meredith Laurence

Ingredients

• 1/3 cup semolina flour
• 1/3 cup all-purpose flour
• ½ teaspoon salt
• 5 tablespoons eggs (beaten)
• 3 pounds boneless beef short ribs
• salt and fresh ground black pepper
• 1 tablespoon olive oil
• ½ small onion (diced)
• 1 carrot (diced)
• 1 28-ounce can crushed tomatoes
• ½ cup red wine
• 1 cup beef stock
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• bay leaf
• 2 tablespoons fresh chopped parsley