The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Rich and robust, this meal is definitely a must! I’m not just talking about the beef short rib bolognese sauce, but also Heinen’s newly-acquired South American wine selection! Considered one of the oldest “New World” wine regions, Chile is the home of the Carmenere red used in this recipe, specifically the Cremaschi Furlottti winery. Operating under its fourth generation, Cremaschi Furlottti originated in Argentina and opened one of the first sustainable vineyards in Chile. People say everything gets better with age and that is definitely the case with this Chilean wine as it takes 12 months to fully mature.
I love the depth and smokiness of the Carmenere. It gives the sauce an elevated flavor that truly takes your taste buds on a journey. As a world traveler myself, having studied business economics abroad while in college, it’s really a treat when you can enrich your life with different cultural values. A rich and earthy sauce such as this beef bolognese really needs a red wine that can stand up to its heartiness, and the Cremaschi Furlotti Carmenere is the perfect pairing. So “wine” not give this recipe a try?
This dish really could not be simpler. Tender, rich beef short ribs simmer low and slow for hours in robust red wine tomato sauce with pancetta, vegetables and fresh herbs. Good things take time and the longer the simmer the better the sauce. You can just go about your day while it cooks! My short rib bolognese is the ultimate comfort food for any time of year. Especially this year, comfort is one thing we can all use more of.
Traditional bolognese sauce is a mixture of ground beef, sometimes veal, carrots, onions, celery and tomatoes, or tomato sauce. I keep those basics, but give it a little something extra. I start with pancetta, carrots, onion and garlic and add tomatoes, pasta sauce, tomato paste and a bold red wine and simmer beef short ribs instead of ground beef. The bone-in short rib is so underappreciated in cooking. The bone adds a ton of flavor and layers nicely into any sauce. I would use short ribs over short cuts any day.
You can use a Dutch oven, slow cooker or sauce pot for this recipe. If you plan on being home during the day while it cooks, I suggest a deep sauce pot or Dutch oven. If you are going to be out of the house, I suggest using the slow cooker. Slow and low is the way to go.
- 2 lbs. beef short ribs, bone in
- 3 Tbsp. olive oil
- 2 celery stalks, diced
- 2 medium carrot, diced
- ½ medium white onion, diced
- 1 cup pancetta, diced
- 3-4 garlic cloves, minced
- 2 cups full bodied red wine (Cremaschi Furlotti Carmenere)
- 28 oz. pasta sauce
- 3 Tbsp. tomato paste
- ¼ cup beef stock
- 2 springs rosemary
- 2 sprigs thyme
- 2 sprigs sage
- 1/4 cup heavy cream (optional)
- Salt and pepper, for seasoning
- 2 packages rigatoni pasta
- Fresh burrata (optional)
- Pat the short ribs dry and season with salt and pepper. In a deep sauce pot, heat the oil over high heat until it starts to pop. Sear the short ribs for 2-3 minutes per side until well browned. Take the short ribs out and place them on a separate plate.
- Carefully add the pancetta to the pan and cook over medium-high heat for about 5 minutes.
- Once the pancetta starts to brown, add the celery, carrots and onion. Cook for 2 minutes, add the garlic and cook for another minute while continuously stirring.
- Reduce the heat to medium and pour in the red wine making sure to scrape the bottom of the pan to get keep those meat bites from sticking. Simmer for another minute until the wine reduces a bit then add the tomato paste, beef stock and pasta sauce. Stir well and bring to a simmer.
- Low and slow is the key! Return the short ribs to the sauce meaty-side-down. Add the fresh herbs (bundle and secure with a rubber band, if you like), cover and reduce the heat to low.
- Cook for 3 to 3 1/2 hours or until the short ribs easily fall off with a fork.
- Once the short ribs are “fork tender” remove them from the sauce and pull the meat from the rib bones. Remove any gristle and fat from the short ribs and discard with the bones (or save the bones for stock!)
- Return the meat to the sauce and remove the sprigs of fresh herbs. If you want the sauce to have a velvety texture, stir in heavy cream and simmer for about 10 minutes. For a thinner sauce, stir in a little pasta water.
- Bring a pot of water to boil and add the pasta. If using fresh pasta, it only takes a couple of minutes to cook. Drain the pasta and toss it with the short rib bolognese. Top with fresh burrata cheese and fresh basil and enjoy!