Wednesday, September 29, 2010

Short ribs and Fettucini and bacon and.....

Copy of FOOD 208
YUMMY! Even if it does take about 3 hours from start to finish! But don't panic! This is one of those things that you prepare and throw in a pot then come back occasionally to stir - and taste. I usually like to do this on a weekend when I know I will be home for the afternoon and can monitor the open flame in the kitchen. I guess this is kind of a glorified spaghetti sauce, but it is worth the effort and - as is usually the case with spaghetti sauces (and pizza) - it's even better the next day for lunch.


1 box Fettucini (yes - you can use regular spaghetti)
little Olive Oil
half a package of bacon - chopped (I suppose less of this would be fine...)
3 lbs short ribs
about 1/4 cup all-purpose flour
1 red onion - chopped
1 carrot - chopped
1/2 cup fresh parsley
3 cloves of garlic
1 can diced tomatoes (I like to use the ones that are already seasoned)
1 tablespoon tomato paste
little rosemary - finely chopped
little dried thyme
little dried oregano
1 bay leaf
pinch or two of crushed red pepper flakes
3 cups beef broth
1 cup red wine
parmesan cheese


In large soup pot or dutch oven place a little olive oil and crisp the bacon. Meanwhile season the short ribs with salt and pepper on both sides and dredge in the flour. When bacon is finished remove from the pot and set aside. In the same pan brown the short ribs - 6-7 minutes each side. While browning the ribs combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste until completely blended.
Once the short ribs are browned remove them from the pot and deglaze with the wine. Add the tomato mixture and the fried bacon and bring to almost boiling. Add all the herbs, the bay leaf, the beef broth then the short ribs back to the pot. Bring all to a boil, then cover and turn heat to low. Simmer for an hour and a half. Remove the lid, stir and simmer for another hour to hour and fifteen minutes. Check back occasionally and give it a stir - maybe a little taste for seasoning purposes.
When all is cooked remove the meat and shred - discard any bones. Return shredded meat to the pot. Season with salt and pepper to taste.
Cook pasta according to package directions. Once done add cooked pasta to the sauce and stir to combine. Add 1/2 cup of the cooking liquid to the sauce - or more if it seems too thick.
Serve immediately with fresh grated parmesan cheese

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