Bolognese Recipe

Cook the Tagliatelle

Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Brown the Short Ribs

In a large pot, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper. Add the short ribs to the pot and brown on all sides, about 6-8 minutes. Remove the ribs and set aside.

Sauté the Vegetables

In the same pot, add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.

Build the Sauce

Stir in the tomato paste and cook for 2 minutes. Add the crushed canned tomatoes, red wine, beef broth, dried oregano, bay leaves, and season with salt and black pepper. Mix well.

Simmer the Ragù

Return the browned short ribs to the pot. Bring the mixture to a boil, then reduce to low heat. Cover and simmer for about 2 hours until the short ribs are tender and the flavors are well combined. Stir occasionally.

Finish the Ragù

Once cooked, remove the short ribs from the pot and shred the meat, discarding the bones. Return the shredded meat to the sauce and stir in the chopped fresh basil. Adjust seasoning with more salt and pepper if needed.