Braised Short Rib Fettuccine Pasta
Tender short ribs are braised with pancetta, vegetables, red wine, and herbs, then tossed with fettuccine for a rich, hearty pasta dish packed with deep savory flavor.
Ingredients
- 8 pcs boneless short ribs cut in large dice
- 1 lb fettuccine
- ½ cup flour
- 6 pcs pancetta diced
- 1 onion chopped
- 2 stalks chopped celery
- 3 peeled sliced carrots
- 1 cup red wine
- 2 cups beef broth
- 8 sprigs of thyme and rosemary
- 1 cup peas
- Salt and pepper to taste
- 2 tbsp chopped Italian parsley
Instructions
- Salt and pepper the meat coat with the flour
- In a Dutch oven fry the pancetta in 2 tablespoons of olive oil until crispy
- Add the short ribs and cook until browned
- Deglaze the pan with the red wine scrapping up the browned bits at the bottom of the pan
- Now add the beef broth, thyme and rosemary
- Simmer covered for 2 1/2 hours
- Add the carrots, peas and celery simmer 1/2 longer
- Mean while cook the fettuccini according to package directions
- Toss the fettuccini with the short rib sauce
- Sprinkle with Italian Parsley