- 8-10 bone-in beef short ribs, trimmed of fat
- Salt and pepper
- 4 tablespoons extra virgin olive oil (EVOO)
- 2 carrots, finely diced
- 2 ribs celery, finely diced
- 1 large onion, finely diced
- 4 large cloves garlic, thinly sliced
- 2 large fresh bay leaves
- 1/4 cup tomato paste
- 2 cups dry red or white wine or 2 additional cups beef stock
- 3 cups beef stock
- 1 can Italian San Marzano tomatoes (32 ounces)
- 1 herb bundle of sage, parsley and thyme
- 1-1 1/2 pounds rigatoni, regular or whole wheat
- 3 tablespoons butter, cut into pieces
- Freshly grated Pecorino Romano cheese, divided
- Finely chopped flat leaf parsley, for garnish
- Pre-heat the oven to 325ºF.
- Heat the EVOO in a large Dutch oven over medium-high heat. Season the meat with salt and pepper and brown all over in batches. Remove the meat to a plate and add the vegetables, garlic and bay leaves to the pot; season with salt and pepper. Cook to soften, 5-6 minutes. Stir in the tomato paste, cook for 1 minute, then add the wine. Reduce by half, then add the stock and tomatoes. Break up the tomatoes and slide the meat back in along with the herb bundle. Cover and transfer to the oven; cook to tender, 2 1/2 hours.
- Remove the meat and discard the herb bundle. Cover and keep warm; simmer the sauce to thicken while you cook the rigatoni.
- Bring a large pot of water to a boil for the pasta. Season the water with salt and cook the rigatoni to al dente. Drain the pasta and toss with butter and half to two-thirds of the sauce. Serve the pasta topped with the meat on or off the bone. Pass extra sauce at the table with the remaining cheese.
Cooking with alcohol enhances the flavors of certain dishes. Some of the alcohol burns off in the process of cooking. If you are concerned about using alcohol when you cook, you may use the appropriate substitute listed in the ingredients.