Beef Short-Rib and Tomato Ragu with Pappardelle Recipe

This article from the Sydney Morning Herald presents a recipe for an ultra-comforting beef short-rib and tomato ragu served with pappardelle. Designed as a hearty meal suitable for freezing, the dish is described as a 'hug in a bowl,' ideal for autumnal cosiness or winter warming. The recipe, attributed to Danielle Alvarez, involves slow-cooking approximately 1.2kg of beef short ribs with red wine, dried porcini mushrooms, crushed tomatoes, and aromatic vegetables like onions, celery, and carrots. The preparation requires searing the meat, sautéing vegetables, and braising the mixture in an oven at 160C for four hours. After cooking, the beef is shredded, excess fat is removed, and the sauce is seasoned with red wine vinegar. The final step involves tossing the rich ragu with al dente pappardelle pasta, using reserved pasta water to ensure the sauce coats the noodles effectively. The dish serves six people and is recommended for family meals, dinner parties, or meal prep, highlighting its versatility and freezer-friendly nature.