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1
Preheat your oven to 375 F.
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2
Place garlic cloves and quartered tomatoes on a rimmed sheet pan, drizzle with plenty of olive oil and liberally salt and pepper.
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3
Roast for 15 minutes until tomatoes are tender.
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4
Remove pan from oven and set aside.
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5
Turn off the oven at this point.
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6
In a large heavy bottomed pot, like a Dutch oven or in my case my Le Crueset, heat a drizzle of olive oil over medium high heat.
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7
Add the bacon and cook until fat is rendered and bacon is crisp.
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8
Remove bacon from the pot with a slotted spoon and place it on a paper towel.
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9
Drain the excess bacon fat from the pot, but leave about 3-4 tablespoons in there.
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10
Season beef short ribs with salt and pepper.
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11
Place in the pot over medium high heat and brown all sides of the ribs, about 2 minutes per side.
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12
Remove them to a plate and set aside until needed.
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13
Add chopped onion and carrots to the pot, sweat veggies until tender and translucent, about 5 minutes.
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14
Season with salt and pepper.
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15
Whisk in flour and cook for 2 minutes.
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16
Add the tomato paste and stir it in to combine.
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17
Deglaze the pan by stirring in the red wine.
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18
Reduce heat to medium.
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19
Cook for 1 minute while stirring.
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20
Everything should look very thickened.
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21
Remove garlic from the skins and add it into the pot.
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22
Add the sheet pan of tomatoes and all the juices into the pot.
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23
Stir it in.
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24
Add the beef stock and stir.
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25
Bring pot up to a simmer.
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26
Add the beef short ribs back into the pot.
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27
Nestle them all into the sauce.
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28
Add the bay leaves to the sauce.
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29
Reduce heat to low.
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30
Cover pot and cook for 3 hours.
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31
Make sure to stir every so often to prevent burning.
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32
Add extra stock if necessary.
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33
Remove short ribs and their bones to a plate.
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34
Discard bones and shred the meat.
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35
Preheat your oven to 375 F.
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36
Turn heat off on the pot.
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37
Remove bay leaves, if you can find them, and discard.
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38
Using an immersion blender, food processor or regular blender, blend all contents of the pot until smooth and the sauce is thick.
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39
Season with salt and pepper.
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40
Add the shredded short rib meat back into the sauce.
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41
Cover and set aside.
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42
On a rimmed sheet pan place the halved cherry tomatoes and quartered mushrooms, drizzle with plenty of olive oil and season with salt and pepper.
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43
Roast in the oven for 15 minutes until mushrooms are browned and tender and tomatoes are tender.
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44
Remove pan from the oven and set aside.
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45
Cook pasta according to package instructions.
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46
When done drain off the water and drizzle with olive oil.
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47
At this point you can do a couple things.
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48
Toss the pasta in the sauce with reserved bacon, mushrooms and cherry tomatoes or you can top the pasta with the sauce, reserved bacon and mushrooms.
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49
I personally toss the pasta in the sauce then top each serving with bacon, tomatoes and mushrooms.
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50
This helps with more even portions.
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51
Garnish with lots of basil and lots of grated Parmesan.
