Short Rib Bolognese with Hand-Cut Pappardelle - Lettuce Entertain You
This pasta dish from RPM Italian is the perfect recipe to try on those cold winter nights. Here is the recipe for Papparedelle with short rib bolognese.
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Cooking tools:
- Rolling pin
- Dutch oven
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Skillet
- Oven
- Stove
- Spoon
- Grater
- Measuring cup
- Measuring spoon
- Kitchen towel
- Plastic wrap
- Serving bowl
Ingredients
- 250 grams (approximately 2 cups) “00” fine flour, plus more as needed
- 10 large egg yolks
- 5 lbs. boneless beef short ribs
- Kosher salt
- freshly ground black pepper
- ¼ cup grapeseed oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- One 15-oz. can tomato puree
- 1 qt. chicken stock
- ¼ cup olive oil
- 6-8 whole roasted tomatoes (or 15-oz. can fire-roasted whole tomatoes)
- 4 Tbsp. (half stick) unsalted butter, cubed and chilled
- 2 Tbsp. chopped parsley, plus more for garnish
- 1 cup grated Pecorino Romano cheese, plus more for garnish
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