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Tagliatelle Short-rib Bolognese

[heart_this] · Apr 17, 2015 · 40 Comments

Tagliatelle Bolognese

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

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 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 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
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Beef, Crockpot, Food, Gluten-free, Italian, Main Course, One-Pan, One-Pot, Pasta, Recipe, Slow Cooker

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Reader Interactions

Comments

  1. All That I'm Eating says

    April 17, 2015 at 12:23 pm

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

    Reply
  2. Maria says

    April 17, 2015 at 12:38 pm

    I am always up for pasta with lots of sauce!

    Reply
  3. Sunisima says

    April 17, 2015 at 12:44 pm

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

    Reply
  4. kevin says

    April 17, 2015 at 12:49 pm

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

    Reply
  5. janet in nc says

    April 17, 2015 at 1:30 pm

    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!

    Reply
  6. Heather Christo says

    April 17, 2015 at 2:37 pm

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

    Reply
  7. Julie @ Table for Two says

    April 17, 2015 at 2:50 pm

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

    Reply
  8. Lynda O"Connor says

    April 17, 2015 at 8:19 pm

    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?

    Reply
  9. Anonymous says

    April 17, 2015 at 8:32 pm

    Another lovely recipe. Thanks Kevin

    Reply
  10. Phyllis says

    April 17, 2015 at 10:56 pm

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

    Reply
  11. Ellen Clark says

    April 18, 2015 at 12:00 am

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

    Reply
  12. Anne Nelson says

    April 18, 2015 at 12:28 am

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

    Reply
  13. kevin says

    April 18, 2015 at 1:29 am

    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'.

    Reply
  14. marla {Family Fresh Cooking} says

    April 18, 2015 at 2:25 pm

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

    Reply
  15. Joshua Hampton says

    April 19, 2015 at 2:04 am

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

    Reply
  16. Jasline @ Foodie Baker says

    April 19, 2015 at 6:34 am

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

    Reply
  17. katrynka says

    April 19, 2015 at 12:19 pm

    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!!

    Reply
  18. kevin says

    April 19, 2015 at 7:40 pm

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

    Reply
  19. Anonymous says

    April 22, 2015 at 7:35 pm

    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?

    Reply
  20. Thuyty82 says

    April 27, 2015 at 2:47 pm

    Hi Kevin,

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

    Reply
  21. kevin says

    April 27, 2015 at 4:07 pm

    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!

    Reply
  22. Thuyty82 says

    April 27, 2015 at 4:44 pm

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

    Reply
  23. Anonymous says

    May 14, 2015 at 4:11 am

    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.

    Reply
  24. Anonymous says

    April 25, 2016 at 7:38 am

    Made this recipe for Saturday night dinner and it was fantastic, a definite hit. Loved it.

    Reply
  25. rancholyn says

    September 29, 2016 at 10:16 pm

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

    Reply
  26. Anonymous says

    October 20, 2016 at 10:15 pm

    I also reduced the liquid and made this in my pressure cooker, since with pressure cookers the liquid doesn't go anywhere. I used 28oz can whole tomatoes, 1 cup red wine, little over 1/2 cup beef broth, and baby bellas-so no mushroom liquid. Seared/cooked everything in cast iron skillet and transfered to pressure cooker & cooked it for 90 min. I made a roux with butter, flour, the cream, the fish sauce & and some of the cooking sauce, put it in with everything else and simmered to thicken it up. Parm, pasta & pasta finished it off. It. Was. Sooooo. GOOD. Awesome recipe, thank you Kevin!!

    Reply
  27. Abbey Gleichenhaus says

    February 17, 2017 at 3:52 am

    looks so delicious, i can't wait to make…weekend coming

    Reply
  28. Laura says

    February 20, 2017 at 2:17 pm

    I made this last night. It was delicious!! I was going to use soy sauce instead of the fish sauce, but totally forgot about adding it even with the bottle sitting next to the stove. This will become a staple. I might increase the amount of beef next time.

    Reply
  29. Anonymous says

    June 22, 2017 at 11:22 am

    Can't wait to make this.. I haven't in the crockport before, but we have 8 for dinner tomorrow (Mostly grown men, so doubling this recipe and freezing any leftover) – I have never made this with short ribs but I am intrigued to. Question.. I usually add pork sausage to my bolognese. To double the meat, think it would be good to use the 2nd pound of meat as the pork sausage? Or ground beef? Ground chicken? What do you suggest?
    Jillian – the Eager Eater

    Reply
  30. Linda Dodge says

    June 28, 2017 at 9:36 pm

    This looks really good but in what universe does 8 ounces of pasta serve 6 people?

    Reply
  31. PapaKen says

    May 18, 2018 at 7:29 pm

    How would you cook this in the pressure cooker?

    Reply
  32. kevin says

    May 21, 2018 at 4:42 pm

    PapaKen: I do not do a lot of pressure cooker recipes but I believe that this recipe would be perfect for pressure cooking!

    Reply
  33. Kristen says

    September 24, 2018 at 11:20 am

    I made this this weekend and let me say it was AWESOME! I used bone-in short ribs since I couldn’t find boneless. I loved everything about this dish, but i will say that using the bone-in definitely increased the cooking time. It took 5-6 hours instead of 2-3 but it was worth the wait! Served it with pappardelle….so good!

    Reply
  34. Lallie says

    September 16, 2019 at 3:34 am

    Dearest Kevin

    Love love all your recipes

    Thank you for sharing good tasty easy ideas to make every meal delicious

    Reply
  35. Diane says

    October 21, 2019 at 7:07 am

    This was outstanding! Well worth the time. I couldn’t find boneless short ribs so I bought the bone in short ribs and just cut the meat off of them. This recipe was spot on. Served on top of some egg pappardelle noodles and what a feast it was. Thanks for sharing.

    Reply
  36. JBH says

    April 25, 2020 at 12:18 am

    So damned tired of people saying the recipe looks great. Don’t comment unless you have actually made it!

    Reply
  37. Alicia says

    May 31, 2022 at 1:14 pm

    The ingredients call for white wine but the directions say red. Does anyone know which is correct – red or white?

    Reply
    • kevin says

      June 6, 2022 at 8:08 am

      That should have been a dry white wine in both locations. You can also use a dry red wine or broth. Enjoy!

      Reply
  38. Vicky Rodriguez says

    October 24, 2022 at 10:34 am

    I love all your recipes, have tried at least 50% of them. I do not like fish sauce Kevin, do I need it for this recipe or is there a substitute? Thank You. Vicky

    Reply
    • kevin says

      October 31, 2022 at 9:45 am

      Hi Vicky! I’m glad that you have been enjoying my recipes! You can omit the fish sauce (and season with a bit more salt) or replace it with soy sauce. Enjoy!

      Reply

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