Beef Ragu with Pappardelle - Marc Eats
Slow-braised beef short rib ragù, served over pappardelle pasta—perfect for winter and easy to make in bulk!
Ingredients
- 3 lbs Boneless short rib
- 2 lb Pappardelle pasta
- 24 oz Tomato passatta
- 1.5 cups Water
- 1 cup red wine
- 1 Small onion
- 1 Large carrot
- 1 Stalk of celery
- 3 Springs of thyme
- 1 Spring rosemary
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