If you’re looking to step up your culinary skills, look no further. This recipe is perfect to impress the roomies or the fam. Don’t be afraid to change up a few ingredients. Instead of short ribs, use pork spare ribs or even use ground meats such as lamb or sausages. Nonna will be impressed when she tastes your “Sunday Gravy.”

Short Rib Bolognese

  • Prep Time:30 minutes
  • Cook Time:4 hours 15 minutes
  • Total Time:4 hours 45 minutes
  • Servings:4-6
  • Advanced Course

    Ingredients

  • 1 onion, peeled
  • 2 ribs of celery
  • 2 carrots, peeled
  • 2 cup red wine
  • 6 oz tomato paste
  • 8 garlic cloves
  • 2 shallots, peeled
  • 3 thyme sprigs
  • 3 bay leaves
  • 48 oz bone-in short ribs
  • 10 roma tomatoes
  • 2 tablespoon avocado or olive oil
  • 1 tablespoon crushed dried basil
  • 1 teaspoon red pepper flakes
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1/4 cup parsley, chopped
  • 1/4 cup shaved parmesan
  • Step 1

    Place pot over medium-high heat. Add avocado oil or olive oil to the pot. Oil is hot when it starts to ripple or smoke.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 2

    Cut onion, celery, carrots and shallots in small dice and set aside.

     

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 3

    Score the bottom of the roma tomatoes. “Score” is when you cut a little X at the bottom.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 4

    Boil tomatoes for about a minute until skin starts to separate from the flesh.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 5

    Peel tomatoes and set aside until needed.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 6

    Crush and peel garlic cloves.

    #SpoonTip: You know the garlic is fresh when the skin sticks to your hands.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 7

    Sprinkle garlic with salt and begin to mince and create a paste with your knife.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 8

    Season short ribs with a lot of salt and freshly-ground black pepper.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 9

    Sear short ribs on all sides. Usually takes 2 to 3 minutes per side.

     

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 10

    Remove short ribs from pot. Do not discard any remaining fat in the pot. This is used to sauté the veggies and add great flavor.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 11

    Lower heat to medium. Add diced veggies and sauté for 8 minutes until soft and onions lightly caramelize.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 12

    Add in garlic paste. Sauté for 2 additional minutes until garlic is fragrant.

     

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 13

    Add the small can of tomato paste. Sauté with the veggies for 5 minutes until it begins to darken in color.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 14

    Add the red wine. Any kind will do, make sure you would drink it. Do not use a cooking wine, they are too salty and have an unpleasant flavor.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 15

    Pour yourself a glass while you’re cooking.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 16

    Add bay leaves and thyme sprigs.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 17

    Add in the short ribs and any juices that collected.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 18

    Chop and seed the tomatoes and add them to the pot. It’s okay if some seeds slip in.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 19

    Add in crushed red pepper and dried basil. Stir and check for seasoning. May need to add more salt and pepper.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 20

    Stir to combine and ensure short ribs are completely covered by liquid. Check for seasoning, add salt and pepper if needed.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 21

    Reduce heat to low and allow it to simmer, cover pot for 4 hours. Stir occasionally. You want the liquid to reduce some during the cooking process.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 22

    After waiting patiently, remove short ribs and begin to shred meat or chop into small pieces. The bone should slide right away from the meat.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 23

    Add back to pot and simmer together uncovered for 10-15 minutes.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 24

    During that time, boil your favorite pasta according to package directions. I prefer a long pasta such as bucatini, fettuccini or pappardelle.

    Photo by Michael Schietroma
    Photo by Michael Schietroma
  • Step 25

    Lastly, top pasta with your short rib bolognese, sprinkle with shaved parmesan and chopped parsley.

    Photo by Michael Schietroma
    Photo by Michael Schietroma