Description
A rich and hearty bolognese sauce made with tender short ribs, tomatoes, and aromatic herbs, all cooked in one pot for an easy, flavorful meal. Serve over pasta or zucchini noodles for a delicious and satisfying dinner.
Ingredients
For the One Pot Short Rib Bolognese:
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3 pounds bone-in short ribs
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2 tablespoons olive oil
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1 medium onion, finely chopped
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2 medium carrots, peeled and finely chopped
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2 celery stalks, finely chopped
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4 cloves garlic, minced
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1 cup dry red wine (optional, but recommended for depth of flavor)
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2 (14.5 oz) cans crushed tomatoes
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1 tablespoon tomato paste
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1 cup beef broth
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1 tablespoon dried Italian herbs (or a mix of oregano, basil, and thyme)
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Salt and pepper, to taste
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1 bay leaf
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1/4 cup whole milk or heavy cream (optional for creamier sauce)
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Fresh basil or parsley, for garnish
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Freshly grated Parmesan cheese, for serving
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1 pound pasta (such as tagliatelle, pappardelle, or spaghetti)
Instructions
Start by seasoning the short ribs generously with salt and pepper on all sides. This helps build a flavorful crust when they are seared in the pot.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the short ribs in batches, making sure not to overcrowd the pot. Sear the ribs on all sides for about 3-4 minutes per side, until they are deeply browned. Use tongs to flip the ribs and ensure they brown evenly. Remove the short ribs from the pot and set them aside.
In the same pot, add the chopped onions, carrots, and celery. Stir the vegetables to coat them in the leftover oil and fond from the short ribs. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they have softened and begun to caramelize. This step adds depth of flavor to the sauce.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning the garlic.
Pour the dry red wine (if using) into the pot, scraping the bottom with a wooden spoon or spatula to loosen any caramelized bits stuck to the bottom. These brown bits are packed with flavor and will add richness to the sauce. Allow the wine to cook for about 2-3 minutes, reducing slightly.
Add the crushed tomatoes, tomato paste, and beef broth to the pot. Stir to combine, ensuring that the tomato paste is fully incorporated. Add the dried Italian herbs (or your chosen herbs), salt, and pepper. Bring the mixture to a simmer over medium heat.
Once the sauce is simmering, return the seared short ribs to the pot, nestling them into the sauce. Add a bay leaf to the pot for extra flavor. Cover the pot with a lid, reduce the heat to low, and allow the short ribs to braise for 2-2.5 hours. During this time, the meat will become tender and infuse the sauce with its rich flavor.
After the short ribs have braised and the meat is tender, remove the ribs from the pot. Let them cool slightly before shredding the meat. Use two forks to pull the meat from the bones and shred it into bite-sized pieces. Discard the bones and return the shredded meat to the pot, stirring it into the sauce. At this point, you can also add the whole milk or heavy cream if you prefer a creamier Bolognese sauce.
Stir the shredded short ribs into the sauce, making sure everything is well combined. Allow the sauce to simmer for an additional 10-15 minutes, uncovered, to thicken and develop more flavor. Taste and adjust the seasoning with additional salt and pepper, if needed.
While the sauce is simmering, cook the pasta according to the package instructions. Reserve about 1 cup of pasta cooking water before draining the pasta. This starchy water can be added to the sauce to adjust the consistency if it becomes too thick.
To serve, divide the cooked pasta between plates and ladle the rich short rib Bolognese sauce over the top. Garnish with fresh basil or parsley, and finish with a generous sprinkle of freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
Nutrition
- Calories: 650-700 kcal
- Fat: 30-35g
- Carbohydrates: 50-55g
- Protein: 40-45g