Pappardelle with Short Rib Ragu

1. 1

   Note: This recipe uses leftovers from my Red Wine Braised Short Ribs.

2. 2

   See recipe in my TK recipe box or blog.

3. 3

   Bring a large pot of salted water to a boil.

4. 4

   The water should taste like salt water.

5. 5

   Add pasta and cook until al dente.

6. 6

   Drain, reserving 1 cup pasta water.

7. 7

   While pasta cooks, remove meat from bones and shred.

8. 8

   Add meat and leftover sauce to a large saute pan, bring to a boil and reduce to a simmer.

9. 9

   Toss pappardelle in the sauce to coat, adding a few spoonfuls of pasta water, as needed, to thin the sauce.

10. 10

    Toss with parsley, garnish with shaved cheese and drizzle with oil.

11. 11

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.