03.01.07
Fancy pasta with meat sauce
When I first read this recipe, I knew that it was going to be great. It’s basically beef ribs braised in a very tomato-heavy sauce mixed with pasta. It takes a while to make, but it certainly makes for a very tasty meal. The tender beef is shredded before being mixed back in with the sauce.
Pasta and rustic slow-simmered tomato sauce with meat
From America’s Test Kitchen’s The New Best Recipe
1 tablespoon olive oil
1 1/2 pounds beef short ribs or pork spareribs or country-style ribs, trimmed of fat
Salt and ground black pepper
1 medium onion, minced
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
1 pound pasta
Freshly grated Pecorino Romano or Parmesan cheese for serving
1. Heat the oil in a heavy-bottomed 12-inch skillet over medium high heat until shimmering. Season the ribs with salt and pepper and brown on all sides, turning occasionally with tongs, 8 to 10 minutes. Transfer the ribs to a plate; pour off all but 1 teaspoon of fat from the skillet. Add the onion and saute until softened, 2 to 3 minutes. Add the wine and simmer, scraping the pan bottom with a wooden spoon to loosen the browned bits, until the wine reduces to a glaze, about 2 minutes.
2. Return the ribs and accumulated juices to the skillet, add the tomatoes and their juice. Bring to a boil, then reduce the heat to low, cover, and simmer gently, turning the ribs several times, until the meat is very tender and falling off the bones, 1 1/2 hours (for pork spareribs or country-style ribs) to 2 hours (for beef short ribs).
3. Transfer the ribs to a clean plate. When cool enough to handle, remove the meat from the bones and shred it with your fingers, discarding the fat and bones. Return the shredded meat to the sauce in the skillet. Bring the sauce to a simmer over medium heat and cook, uncovered, until heated through and slightly thickened, about 5 minutes. Adjust the seasoning with salt and pepper.
4. Meanwhile, bring 4quarts water to a rolling boil in a large pot. Add 1 tablespoon salt and the past to the boiling water and stir to separate the noodles. Cook until al dente, Drain and remove to a large serving bowl. Toss the pasta with the sauce. Serve immediately, passing the cheese separately.