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1
To reconstitute the porcini, put the mushrooms in a bowl and pour hot water over them to cover, about 2 cups.
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2
Soak until the mushrooms soften, 30 minutes.
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3
Carefully lift the mushrooms out of the liquid with a fork, so as not to disturb the sediment settling at the bottom.
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4
Coarsely chop the mushrooms; you should have about 3/4 cup.
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5
Strain the porcini soaking water into a measuring cup through a coffee filter or a double layer of paper towels; you should have 1 1/2 cups.
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6
Put a large skillet over medium heat and coat with 2 tablespoons of the oil.
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7
When the oil is shimmering, add the onion.
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8
Cook, stirring, until the onion begins to soften, about 3 minutes.
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9
Toss in half of the garlic, all of the thyme and rosemary, and season with salt and pepper.
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10
Add the chopped porcini, the tomatoes, and the short ribs.
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11
Stir everything together and cook for about 5 minutes.
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12
Pour in the wine and continue to cook until the liquid has evaporated, roughly 10 minutes.
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13
Pour in the broth and reserved porcini water.
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14
Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.
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15
You should have about 6 cups of sauce.
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16
Bring a large pot of salted water to a boil over high heat.
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17
Add the pappardelle, give it a good stir, and cook until tender but still firm to the bite (al dente), 8 to 10 minutes.
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18
While the pasta is cooking, prepare the escarole.
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19
Put a skillet over medium heat and coat with the remaining 2 tablespoons oil.
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20
When the oil is shimmering, add the remaining garlic and stir until golden, only about 30 seconds.
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21
Add the escarole, stirring to coat with oil, and raise the heat to high.
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22
Cook, uncovered, stirring occasionally, until the escarole is wilted and most of its liquid has evaporated, 5 minutes.
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23
Season with salt and pepper.
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24
Add half of the sugo to the escarole and stir to combine.
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25
(Let the remaining sauce cool, then cover and refrigerate for up to 3 days or freeze for up to 1 month.)
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26
To serve, drain the pasta and put it back in the pot.
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27
Add the escarole and sauce, along with the butter and Parmesan, tossing to coat the pasta evenly.
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28
Divide among 4 plates.
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29
Top each with a spoonful of ricotta and shower with chopped parsley.
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30
Pass more grated cheese at the table.
