One Pot Short Rib Bolognese

This One Pot Short Rib Bolognese is exactly what what I want to eat every snowy winter night from now until eternity. It's rich, hearty, and the perfect meal to cook low and slow all day long.

One Pot Short Rib Bolognese

Ingredients

·        2½ lbs beef short ribs

·        1 Tlbs unsalted butter

·        1 Tlbs olive oil

·        12 baby carrots

·        2 celery stalks

·        1 medium onion

·        2 garlic cloves

·        1½ tsp. salt, divided

·        1 Tlbs. tomato paste

·        1½ cups dry white wine

·        1 (28 oz.) can san marzano peeled whole tomatoes

·        2 tsp. sugar

·        ½ tsp. cinnamon

·        ⅛ tsp. nutmeg

·        1 parmesan cheese rind

·        10 oz. egg papparadelle (I use Trader Joe's)

·        ⅔ cup water

Instructions

1.    Season short ribs liberally with salt and pepper.

2.  Heat a large dutch oven to a medium-high heat. Add butter and olive oil. Once butter melts, add beef. Cook beef until brown and crusty on all sides, about 10-15 minutes.

3.    While beef browns, add carrots, celery, onion and garlic to a food processor. Pulse until finely chopped.

4.   After beef browns, remove from pot. Drain all but 2 tablespoons of fat, and add carrot and celery mixture along with ½ tsp. salt. Reduce heat to medium and sauté until softened, about 3-4 minutes. Add tomato paste. Cook for one minute.

5.    .....

6.    .....

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