Description
One Pot Short Rib Bolognese is the ultimate winter dish that promises comfort and rich flavors in every bite. This hearty Italian classic brings together succulent bone-in short ribs simmered with fresh vegetables, aromatic herbs, and tomatoes to create a savory sauce that perfectly coats your favorite pasta.
Ingredients
Scale
- 2 1/2 lbs bone-in beef short ribs
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 3/4 cup diced carrot
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 large garlic cloves, minced
- 1 1/2 tsp kosher salt, divided
- 1 tbsp tomato paste
- 1 1/2 cups dry white wine
- 28 oz san marzano peeled whole tomatoes
- 2 tsp sugar
- 1/2 tsp ground cinnamon
- 1 parmesan cheese rind
- 10 oz egg papparadelle
- 1 cup water (or more) or beef broth
- 1/3 cup whole milk
- 1 tbsp red wine vinegar
Instructions
- Season the short ribs with salt and pepper.
- Heat a Dutch oven over medium-high heat, add butter and olive oil, then brown the short ribs on all sides.
- In a food processor, finely chop carrots, celery, onion, and garlic.
- Remove short ribs and sauté the vegetable mixture until softened.
- Add tomato paste, followed by wine; simmer until reduced.
- Stir in canned tomatoes and return short ribs to the pot; cover and cook on low for 3–4 hours.
- Once tender, remove short ribs to shred meat into bite-sized pieces.
- Add pasta to the pot; simmer until cooked through.
- Stir shredded beef back into the sauce along with vinegar and milk before serving.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg