RED WINE BRAISED SHORT RIB PASTA

This is a delicious pasta from Half-Baked Harvest. Make this on a cool, cloudy afternoon. It takes time, but it's fantastic and so worth the effort!  

Ingredients

• 4 slices thick-cut bacon, chopped

• 4-5 pounds bone-in beef short ribs, chicken breast, or thighs

• kosher salt and black pepper   

• 2 medium yellow onions, chopped

• 8 cloves garlic, chopped or grated

• 2 cups dry red wine, such as Cabernet Sauvignon

• 2 (6-ounce) cans tomato paste

• 1 teaspoon ground allspice

• 2 bay leaves

• 1 parmesan rind, plus parmesan, for serving

• 1 pound dry pasta, any cut (we used pappardelle)

• fresh basil or parsley, for serving

Prep

1. Season the short ribs with salt and pepper. In a large Dutch oven, cook the bacon until crisp. Push the bacon to the side, add the ribs, and sear on both sides over medium-high heat. Drain off excess grease.

2. Add the wine, 2 cups of water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper. Gently toss everything to combine. Add the parmesan rind. Cover and cook on low for 3-4 hours, stirring every hour until the meat is tender and falling off the bone. If needed, add water throughout cooking to keep the ribs mostly covered. 

3. Just before serving, bring a large pot of salted water to a boil. Boil the pasta according to the package directions until it is al dente. Reserve 1 cup cooking water, then drain.

4. Remove the bay leaves and Parmesan rind. Shred the meat, discard the bones, and toss the meat with the sauce. If needed, thin the sauce with pasta cooking water. Serve the sauce over pasta. Top with lots of Parmesan and fresh basil.

Enjoy!

Original recipe here!