Today I take some of my red wine braised short ribs and turn the leftover short ribs into a delicious pasta.
INGREDIENTS:
Leftover Short Ribs in Braising Liquid, Shredded (Click here for my recipe)
2 Small Carrots, Diced
1 Small Onion, Diced
1/2 Lb Rigatoni
Parmigiano Reggiano for Garnish
Chopped Parsley for Garnish
2 Tablespoons Extra Virgin Olive Oil
Sea Salt
DIRECTIONS:
Dice the vegetables and shred the meat.
Get a pot of water up to a boil and salted. Add the pasta. While that cooks, get a pan on medium-high heat and add the vegetables. Season them and then cook until they slightly begin to brown, maybe 5 minutes, depending on how small you cut the vegetables. Add the meat and cook that for a minute. Then add the braising liquid, if you don’t have a braising liquid, you can use some stock or Brodo, it just may need to be reduced.
Once the sauce has reheated and is the right consistency, turn the heat off and wait for the pasta to finish cooking. If the sauce is too thick, add some water to thin it out.
Once the pasta is 1 minute shy of al dente, add to the sauce and a few tablespoons of pasta water and turn the heat back on to finish cooking the pasta. Keep using pasta water to control the consistency of the sauce as needed and once the pasta is perfectly al dente, serve immediately.
Garnish with Parmigiano Reggiano, chopped parsley, and some good extra virgin olive oil.
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