Shortie al Ragout

Recipe courtesy of Sergio from Pasta Santina

Ingredients:

• 12 oz, Pasta Santina Shortie
• 1 pound + 12 oz (800 mL), Peeled plum tomatoes - crushed by hand to preserve flavor and color
• 1 pound, beef chuck - cut into large cubes
• 2 oz, tomato paste
• 3 oz, dry red wine
• 1 cup, onion - finely diced
• 1 cup, celery - finely diced
• 1 cup, carrots - finely diced
• 2 cloves, garlic - smashed
• 1/2 cup, il Fustino Arbequina Extra Virgin Olive Oil
• 4 oz, Parmesan - grated
• a bunch of fresh herbs - We used basil, rosemary and thyme.
• salt and pepper - to taste

Directions:

Prepare your mise en place

Cut Beef Chuck into large cubes, season with salt, pepper and let it rest for 20 minutes. Wash, Peel and dice carrot, celery and onion, set aside. Smash garlic cloves. Using a butcher twine, bind few herbs tightly.

Cooking

In a heavy-bottomed pot, pour EVOO and bring to medium-high heat.

Place seasoned meat chunks and sear each side until colored light brown.

Once seared, set meat aside and start cooking carrot, celery and onion in the same oil, do so to collect all the meat juices and sugar, lower the flame to medium, add garlic after a minute.

Once the veggies have released the natural liquid, it is time to place back the chunks of meat, add your herb bundle and tomato paste, cook for another 2 minutes.

Add the red wine and let cook down for a few minutes.

Add your hand crushed plum tomatoes, reduce heat to low and let cook for 3 hours stirring sporadically.

After three hours, remove herbs twine and with a fork tear apart the meat chunks.

Time to cook some pasta, Shortie! Add a second pot with 3qt of hot water, add 1 oz of sea salt, once it is boiling add Shortie and cook for 7 minutes.

Once ready add Shortie to the sauce, stir it adding a little bit of pasta water, this way it will create some cool magic to your dish, add grated Parmesan at this final stage.

Serve and Enjoy!