- 1/4 cup (60ml) extra virgin olive oil
- 1 each onion, celery stalk & carrot, finely chopped
- 1 tsp smoked paprika
- 1.8kg beef short ribs, cut into individual ribs
- 1 1/2 cups (375ml) red wine
- 4 garlic cloves, finely chopped
- 750g bottle tomato passata
- 2 bay leaves (fresh or dried)
- 1/2 bunch oregano sprigs, roughly chopped
- 500g tagliatelle
- Grated parmesan, to serve
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Heat 2 tbsp oil in a large heavy-based saucepan over low heat. Add onion, celery, carrot and paprika, and cook, stirring occasionally, for 10-15 minutes until caramelized. Transfer to a large bowl and wipe the pan clean.
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Heat remaining 1 tbsp oil in the same pan over high heat. Add ribs and cook, turning frequently, for 6-8 minutes until browned all over. Season and transfer to a bowl lined with paper towel to drain.
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Return pan to high heat (do not wipe it clean) and add wine, scraping bottom of pan with a spoon. Add cooked vegetables, ribs, garlic, passata, bay leaves, half the oregano and 300ml water, and stir gently to combine. Bring to the boil, reduce heat to low and cover with a lid. Cook, skimming fat occasionally, for 3 hours-3 hours 30 minutes until meat falls off the bone.
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Shred meat, discarding bones and sinew. Add meat and remaining oregano to sauce. Reduce heat to low and simmer, uncovered, for 10-15 minutes until slightly reduced. Discard bay leaves and season.
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Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente. Drain, reserving 100ml pasta cooking liquid, and transfer pasta to the ragu. Toss to combine, adding the reserved pasta liquid. Scatter over parmesan and freshly ground black pepper to serve.
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