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Sunday Sauce with Beef Short Ribs
A slow Italian-American tomato sauce in which browned short ribs braise for nearly three hours with soft onions, garlic and a carrot until the meat is fork-tender. Tossed with spaghetti or linguine and served with the meat on top.
- YieldServes 8 or more
- Hands-on1 h 15 min
- Total4 h 16 min
- Difficulty
Ingredients
Sauce
- 1.4 kgbeef short ribs, 3 lb, cut into single bones 5 cm (2 inches) long; or beef chuck flap tail or pork butt in 5 cm cubes, whole Italian sausages, or pork spareribs in 7.5 cm squares
- 2 tspkosher salt, plus more to taste
- 1 tspfreshly ground black pepper, divided in half
- 2 tbspextra-virgin olive oil
- 2medium yellow onions, finely chopped
- 3 clovesgarlic, minced
- 2 canspeeled tomatoes, crushed or whole, 28 oz (800 g) each; if whole, chop them and keep the juice
- 1medium or large carrot, peeled and trimmed, left whole
- 2 tbsptomato paste
- 1 tspdried oregano
To serve
- 450 gdried spaghetti or linguine, 1 lb; a standard serving
- to tastekosher salt, for the pasta water
- to tastegrated Parmesan, at the tableoptional
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