For the Love of Pasta

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There's been a lot of pasta on my mind, and in my belly recently. A few weeks ago, we hosted the in-laws and I made a short rib bolognese. Slow-cooked for hours, then shredded, the rib meat was tender and full of flavor. It probably didn't hurt there was Hungarian bacon in the sauce as well. I love a comforting plate of pasta, and this hit the spot. 
To celebrate seven years of marriage, we headed to Mozza for their pasta tasting menu. We started off with their grilled octopus salad. The most amazing octopus I've ever had. We then made our way through five pasta courses, small courses, and two desserts. It was an incredible meal, paired with delicious wines. Not a bad way to spend a Sunday evening.
Short Rib Bolognese
Serves 4 - 6

1 large boneless short rib
1 large carrot, chopped fine
1 large shallot, chopped fine
2 celery stalks, chopped fine
4 cloves of garlic, minced
small chunk of Hungarian bacon, sliced
red wine, 1-2 cups
tomato sauce, 32 oz
tomato paste, 3 tbsp
Dry Italian seasoning mix
Fresh oregano
salt and pepper
olive oil
1 lb pasta, I prefer thicker pastas for this hearty sauce. I used some fancy stuff from a local Italian market.

1) Heat olive oil in dutch oven and cook bacon until crisp. Set aside. The Hungarian bacon isn't too greasy, so I didn't have to drain any greasy, but if using another bacon, you may have to.
2) Season short rib with salt and pepper and brown in the same pot. Set aside.
3) Add more oil, if necessary, and cook vegetables and garlic for 5-8 minutes. Add tomato paste and mix in. Add back the meats, wine and tomato sauce. Season with herbs, salt and pepper, and add in the fresh oregano. Cover and simmer for nearly 3 hours, checking in and flipping the meat every hour. 
4) Remove short rib from sauce, and cook sauce uncovered while the short rib cools. Once cool, shred and add back in. 
5) Warm for a few minutes, remove oregano, and add in your cooked pasta. If needed, add some pasta water to the sauce. Cook together for a few minutes and plate. 

Serve with freshly grated Parmesan and fresh parsley or basil.

1 comment:

  1. so very delicious, thank you for a wonderful evening