Pappardelle with Braised Short Rib & Chanterelle Ragu Print

1. Preheat the oven. Heat oven to 325°F.
2. Brown the short ribs. Season generously with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven or braiser over medium-high heat. Sear the ribs on all sides, about 3-4 minutes per side. Transfer to a plate.
3. Cook the vegetables. Add the onion, carrots, and celery to the same pot and cook for 5-6 minutes, until softened. Add the garlic and cook for 1 minute.
4. Deglaze with Omaggio. Pour in 1 cup Seghesio Omaggio and scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes.
5. Braise. Stir in the crushed tomatoes, stock, thyme, rosemary, and bay leaf. Return the short ribs to the pot. Cover and braise in the oven for 2 1/2-3 hours, until fork-tender.
6. Finish the ragu. Remove the ribs, discard the bones and excess fat, and shred the meat. Return the meat to the sauce. In a skillet, saute the mushrooms with a drizzle of olive oil and a pinch of salt for about 5 minutes; stir them into the ragu.
7. Cook the pasta. Prepare the pappardelle according to package directions. Drain, reserving a little pasta water, then toss with the ragu. Add a splash of pasta water if needed to loosen the sauce.
8. Serve. Top with Parmesan and parsley, and enjoy with a glass of Seghesio Omaggio.

Helpful Notes

• Make the ragu a day ahead for even deeper flavor; reheat gently before serving.
• If chanterelles are unavailable, cremini or porcini mushrooms also work well.