Rigatoni with Short Rib and Pancetta Ragu


2 lb boneless beef short ribs, cut into 2-inch chunks
3/4 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
4 oz Fiorucci Pancetta – sliced
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 tbsp chopped fresh thyme
1/2 tsp smoked paprika
3 tbsp tomato paste
1/2 cup red wine
2 cup sodium-reduced beef broth
1 can (28 oz) plum tomatoes
2 bay leaves
1 lb rigatoni, cooked, drained and kept warm
1/4 cup finely chopped fresh parsley
Parmesan cheese


Prep time: 25 minutes |  Cook time: 3 hours

Season short ribs with salt and pepper. Heat oil in large Dutch oven or saucepan set over medium-high heat; sear short ribs, in two batches, for about 10 minutes or until browned all over. Transfer to plate.

Drain fat from pan; cook pancetta for about 2 minutes or until starting to crisp. Add onion, carrot, celery, garlic, thyme and smoked paprika; cook for about 5 minutes or until vegetables start to soften. Stir in tomato paste; cook for 2 minutes. Stir in wine and bring to boil; simmer for about 2 minutes or until liquid is reduced by half.

Stir in broth, tomatoes and bay leaves; bring to simmer. Return short ribs to pan; cover and cook over low heat for about 2 hours or until beef is tender. Uncover and cook on low for 35 to 40 minutes or until meat starts to fall apart and sauce is thickened. Remove from heat.

Shred meat using 2 forks. Remove and discard bay leaves. Stir in parsley. Serve with cooked rigatoni. Sprinkle with Parmesan cheese.

Tip: Substitute rosemary and parsley with basil for thyme if desired.