Sometimes using leftovers in creative dishes can be a lot of fun and this Beef Short Rib Ragu is the perfect example of this.
In a previous post, I made some lovely Beef Short Ribs and I ended up with a bunch left over. Not because they didn’t taste great, they were awesome. The leftovers were are result of how filling they were. I had no desire to have these go to waste, and simply heating them up a second time seemed a bit boring. This recipe evolved because frankly, I wanted to make something old new again.
Taking the kitchen sink approach, I added some left over wine, some canned tomatoes, a bit of spice, and tossed it in with some spaghetti and voila. A delicious pasta dish that my kids devoured. Of course they did so while telling me: “supper last night was OK, but tonight, this is awesome.” Kids, give them noodles and everything is awesome it seems. Although in this case, I would have to agree.
3 tbsp fresh finely chopped flat leaf Italian parsley
2 cups of canned tomatoes and their juices
2 tbsp of tomato paste
1 cup of chicken stock
1 cup of dry red wine (add more if you need or want to)
Leftover cooked beef short ribs shredded
salt and pepper to taste
Dry spaghetti noodles
Fresh parmesan cheese to taste
Instructions
In a heavy bottomed large sauce pan, add your vegetable oil and diced onion over medium heat.
Cook until the onions begin to soften, then add the carrots, celery, garlic, salt, pepper, bay leaf, rosemary, thyme, and parsley. Continue cooking over medium heat until the vegetables begin to soften.
Turn up the heat and add the tomatoes, tomato paste, stock, and wine. Stir to combine and bring the ragu to a boil. Then simmer over a medium low heat for 2 hrs.
Add the shredded beef rib and continue to cook for another 30 minutes until the sauce has reduced and thickened.
Prepare spaghetti noodles according to the package instructions. Serve the ragu on top of the spaghetti noodles with freshly grated cheese.
adoptedtomato
