clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mezze Rigatoni With Short Rib Ragu

Short Rib Ragu Recipe

  • Total Time: 3 hours 15 mins
  • Yield: 4-6 1x


  • 1/4 cup extra-virgin olive oil
  • 1 small yellow onion, chopped fine
  • 1 stalk celerey, chopped fine
  • 1 carrot, chopped fine
  • 4 ounces pancetta, diced
  • 4 pounds beef short ribs, cut into 2 inch pieces
  • 2 35-ounce cans imported Italian peeled tomatoes
  • 1 cup beef broth
  • salt and freshly ground black pepper to taste
  • salt and freshly ground black pepper to taste
  • 4 leaves of basil, chopped
  • 1 pound mezze rigatoni
  • freshly ground ricotta salata cheese for serving


  1. In a large deep sauce pan, heat the olive oil over medium heat. Add the onion, carrot and celery, cook stirring occasionally until the onion is translucent, about 10 minutes.
  2. Add the short ribs and pancetta and brown the ribs on all sides.
  3. Crush the tomatoes with your hands, and add to the pot. Then add the beef broth, season with salt and pepper to taste, and let simmer, stirring occasionally for 2-1/2 hours. Add the chopped basil in for the last 10 minutes of cooking.
  4. Bring a pot of generously salted water to a boil, add the mezze rigatoni and cook until al dente. Toss the pasta with some of the sauce, sprinkle with grated ricotta salata cheese and serve as first course. Transfer the ribs from the sauce to a serving platter and serve as the second course.
  • Prep Time: 15 mins
  • Cook Time: 3 hours