Pappardelle with beef sugo and ricotta

Name: Pappardelle with beef sugo and ricotta
Yield: serves 4
Ingredients: 1 ounce dried porcini mushrooms, wiped of grit; 1/4 cup extra-virgin olive oil; 1 large white onion, finely chopped; 8 garlic cloves, minced; 1 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh rosemary; Kosher salt and freshly ground black pepper; One 15-ounce can fire-roasted tomatoes; 3 cups shredded, Slow-Roasted Boneless Short Ribs (page 148); 1 cup dry red wine, such as Cabernet Sauvignon; 1 quart low-sodium beef broth; 1 pound dried pappardelle; 1/2 head escarole (see Note, page 106), cut lengthwise through the core; 2 tablespoons unsalted butter; 1/4 cup freshly grated Parmesan cheese, such as Parmigiano-Reggiano, plus; more for serving; 1/4 cup Fresh Homemade Ricotta (page 236) or store-bought ricotta; Chopped fresh flat-leaf parsley

December 9, 2011

Slow-Roasted Boneless Short Ribs give new life to the idea of leftovers. Here, they’re transformed into the perfect Sunday supper of ribbon pasta with succulent meat sauce. Once you prepare the short ribs, this dish takes relatively little time to make, yet your guests will be seduced by this sugo. The sauce will make more than you need, which you’ll thank me for later. Store the remaining sugo in a covered container in the fridge or freezer. There is nothing worse than gloppy, oversauced pasta. Proportion is important; the pasta should be lightly coated in sauce, not drowning.

Recipe notes

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