Short Rib Bolognese | Cooking Professionally

Ingredients

• 2 1/2 pounds of beef short ribs
• salt, to taste
• pepper, to taste
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3/4 cup carrot, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 2 large cloves of garlic, minced
• 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon tomato paste
• 1 1/2 cups dry white wine
• 1 (28-ounce) can of San Marzano peeled whole tomatoes
• 2 teaspoons sugar
• 1/2 teaspoon ground cinnamon
• 1 parmesan cheese rind
• 1 cup water or beef broth, plus more as needed
• 10 ounces egg pappardelle
• 1/3 cup whole milk
• 1 tablespoon red wine vinegar