Short Rib Bolognese

By Audrey Plant 

This recipe calls for leftover short ribs and

remaining sauce, see the recipe for braised short ribs.

Ingredients

2 tablespoons extra virgin olive oil

3 medium carrots, finely chopped

3 stalks celery, finely chopped

½ large onion, finely chopped

3 cloves garlic, minced 

¼ cup tomato paste

1 cup dry white wine

1 large can (28 ounces) tomato purée

½ cup whole milk 

½ cup water

1 cup of reduced braised short rib sauce

2-3 pounds braised short ribs, recipe below

3 sprigs fresh thyme 

4 teaspoons kosher salt

1 teaspoon black pepper 

Instructions

1. Preheat a large pot on medium heat with olive oil, add carrots, celery, onion, and garlic. Sauté for 5-8 minutes.

2. Add tomato paste and sauté for an additional 5 minutes until tomato paste starts to get caramelized. 

3. Deglaze the pot with white wine. Using a wooden spoon, scrape the bottom of the pot. 

4. Add tomato purée, milk, water, and braised short rib sauce. Stir until combined. Add short ribs and bones to the sauce. Season with salt and pepper. 

5. Add fresh thyme and bring to a boil, then reduce to simmer for 1 hour.

6. Remove thyme stems and bones. Using a fork, shred apart any remaining short ribs if there are large chunks. Stir until combined, and the sauce will be thickened. 

7. Serve over pasta of choice.

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