Tagliatelle Short-rib Bolognese

Tagliatelle Bolognese
Normally when I make a bolognese sauce I start with ground beef but since I like a good slow braise I thought that it would be nice to go with short ribs, which have a lot of flavour, and slowly simmer them until they are falling apart tender. A bolognese sauce is the perfect dish to build up tons of flavour and umami so I like to start by cooking some pancetta or bacon and then using the leftover grease to sear/caramelize the beef before adding the veggies and then delazing the pan with wine to get all of that browned caramelized flavour off the bottom. I continue to build up the flavour with dried porcini mushrooms, tomato paste, balsamic vinegar and Italian seasoning before finishing things off by adding parmesan, cream and a touch of fish sauce. Because this dish is a long slow braise dish it's perfect for the slow cooker so you can throw everything into the slow cooker in the morning and have a super tasty meal waiting for you when you get home at night! Once the meat has finished cooking it will be falling apart tender and you can serve it tossed with your favourite pasta and you will be in pure flavour heaven!

Tagliatelle Bolognese

Tagliatelle Bolognese

Tagliatelle Bolognese
For a lighter option use zucchini noodles instead of pasta!

Tagliatelle Bolognese
Tagliatelle Short-rib Bolognese

Tagliatelle Short-rib Bolognese

Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours 10 minutes Servings: 6

A slowly braised beef short rib bolognese that is absolutely packed with flavour!

ingredients
  • 1 ounce dried porcini mushrooms
  • 1/4 pound pancetta (or bacon), diced
  • 1 pound boneless short ribs or other stewing/braising cut of beef, cut into 1-2 inch cubes
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 4 cloves garlic, chopped
  • red pepper flakes to taste
  • 4 tablespoons tomato paste
  • 1 cup dry white (or red) wine (or beef broth)
  • 1 cup beef broth
  • 1 (28 ounce) can tomatoes, crushed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Italian seasoning
  • 1/2 cup parmesan, grated
  • 1/4 cup heavy cream or milk
  • 1 tablespoon fish sauce
  • salt and pepper to taste
  • 8 ounces pasta (gluten free for gluten free)
  • grated parmesan to taste
  • fresh parsley and/or basil to taste
directions
  1. Cover the porcini mushrooms in 1 cup boiled water and let soak until tender, about 20 minutes, before chopping the mushrooms and reserving the mushroom water.
  2. Meanwhile, cook the pancetta in a large sauce pan and set aside reserving the grease.
  3. Cook the beef in the same pan over medium-high heat until browned on all sides before setting aside.
  4. Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes.
  5. Add the garlic, red pepper flakes, mushrooms and tomato paste and saute until fragrant, about a minute.
  6. Add the red wine, deglaze the pan, add the reserved mushroom water, pancetta, beef, broth, tomatoes, balsamic vinegar and Italian seasoning, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.)
  7. Mix in the parmesan and cream and season with fish sauce, salt and pepper to taste.
  8. Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with parmesan and parsley.

Slow Cooker: Optionally implement steps 1-5, place everything but the parmesan, cream, fish sauce and pasta into the slow cooker and cook for 8-10 hours on low or 3-4 hours on high before continuing with step 7.
Note: If there is not enough grease left in the pan after cooking the pancetta, add some oil to the pan before adding the beef or the veggies.
Option: If you have some parmesan rinds, throw them in for the braise and remove them before serving.
Note: Replace the Italian seasoning with 1 teaspoon of each dried oregano, basil and thyme.
Nutrition Facts: Calories 657, Fat 43g (Saturated 19g, Trans 0g), Cholesterol 131mg, Sodium 935mg, Carbs 37.2g (Fiber 4.4g, Sugars 7.5g), Protein 28g
Nutrition by: Nutritional facts powered by Edamam

24 comments:

All That I'm Eating said...

This looks amazing and those photos are so appetising. I love how you've made it properly with braising pork or beef.

Maria said...

I am always up for pasta with lots of sauce!

Sunisima said...

Yum, sounds so great. But what is the oven supposed to be set to when using the different options of cooking?

Kevin Lynch said...

Sunisima: Yes, you can also do this in the oven at 275F for 3-4 hours.

janet in nc said...

This sounds like a fabulous crockpot Sunday dinner - weekday leftovers. Your blog is terrific! I tried the pineapple ham fried cauliflower rice and we just loved it! Thanks for the fresh ideas, you are my go-to dinner blogger!

Heather Christo said...

I just love that you used short ribs. Next rainy day- this is happening!

Julie @ Table for Two said...

You're killing me here, Kevin!! This looks amazing!!

Lynda O"Connor said...

Kevin, you are the most creative cook I've ever read. Every day I look forward to reading your unique dishes. Why aren't you on TV?

Anonymous said...

Another lovely recipe. Thanks Kevin

Phyllis said...

Kevin, what does the fish sauce do? I haven't ever used it before. Is it something that the dish can do without?

Ellen Clark said...

I had the same question regarding the use of fish sauce.

Anne Nelson said...

What a great way to use those short ribs. This looks DELICIOUS!!!

Kevin Lynch said...

Ellen Clark & Anne Nelson: You can omit the fish sauce or replace it with soy sauce. Really it just adds a hint of umami and most people would not even be able to say 'I taste fish sauce in this'.

marla {Family Fresh Cooking} said...

Must try this pasta now! Love the zucchini noodles too!!

Joshua Hampton said...

This pasta looks amazing. The zoodles version in particular looks gorgeous. My mouth is watering right now.

Jasline @ Foodie Baker said...

Wow short ribs bolognese, this looks amazing and so delicious!

katrynka said...

Do many places carry boneless short ribs? Don't know that I've seen them, but also never really looked for them! And thanks for the amounts for Italian seasoning! I only have the separate spices, and this way I don't have to look it up!! This looks super yummy!!

Kevin Lynch said...

katrynka: Just use 2-3 pounds of shortribs with the bones. I always like to make my own spice blends from the components!

Anonymous said...

Hi Kevin, I can't wait to try this dish out this weekend! Question, I have a big family, so I was planning to double to servings. Do I still cook it for 3 hours? Or should i cook it a bit longer?

Thuyty82 said...

Hi Kevin,

Does the cooking time change if I am doubling the recipe for a larger group?

Kevin Lynch said...

Thuyty82: The cooking time for the simmering/braising will remain the same but you may have to brown the meat in batches and the onions, carrots and celery may take a little longer to cook. Enjoy!

Thuyty82 said...

Thank you Kevin! I will be making it this weekend. I will let you know how it turned out :)

Anonymous said...

Chuck roast was on sale, so I used that instead. I used the slow cooker method--since the slow cooker tends to liquify everything, I halved the liquid ingredients--half cup of broth, half cup of wine, 14 oz crushed tomatoes. However, everything still turned into soup, so I would recommend cutting the liquids down to a quarter instead--quarter cup broth, quarter cup wine, 7 oz? crushed tomatoes. Despite everything dissolving, it tasted great.

rancholyn said...

Looks amazing...can't wait to try..:) Thanks for the reminder zoodles--

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