Saturday, March 19, 2016

Short Rib Fettuccine Bolognese for 2

When I first met my husband, he had to moved from the east coast out to Phoenix for work, and being the newcomer to Arizona that he was, he would find his favorite meals from different places and just rotate them throughout each week. Sundays were usually pad thai, a rough day after work called for the "big-ass burger", and when he was craving comfort food in the form of Italian food, he always ordered his beloved pasta bolognese. Now I don't expect this to ever take the place of his favorite take-out spot, BUT I did try and re-create our own version made with slow-cooked short rib. And I have to say, it is pretty damn divine if you ask me. I think that the key ingredient was using freshly made fettuccine noodles, instead of the dried, but I;m not about to get all Ina Garten on you and tell you that you must spend your entire afternoon making homemade pasta noodles. Dried will be just fine if you prefer. Any way you serve it, it's going to be delicious. It's freakin' pasta!

 Short Rib Fettuccine Bolognese

  • 1 lb. boneless beef short ribs
  • 2 slices bacon, chopped
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 4 garlic cloves minced
  • 2 tbsp. balsamic vinegar
  • 1 cup wine
  • 1 1/2 cups broth
  • 1 cup tomato sauce
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese
  • parsley or chives for garnish
  • fettuccine noodles

In a large pot, cook the chopped bacon until browned and crispy, about 5-7 minutes. Strain out the bacon and set aside, but leave the bacon grease in the hot pot.

Sear the short ribs in the bacon grease until browned on all sides, then place into a crockpot. Add the onions, carrots, and garlic to the bacon grease and saute until softened, about 8 minutes.

Add in the wine and scrape up any browned bits on the bottom of the pot. Then add in the vinegar, broth, and tomato sauce and bring to a boil. Pour the mixture over the ribs in the crockpot and add in the cooked bacon. Cook in the crockpot on low for 8-10 hours until fork tender and shreds easily.

Once the meat is done, add in the cream and parmesan cheese and stir to incorporate. Cook the fettuccine according to the boxed ingredients or use fresh-made if your market offers it (preferred). Serve the bolognese over the cooked pasta and garnish with parsley and or chives. 


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