Ingredients
- 1/4 cup Cento Classico Olive Oil
- 3 lb Beef Short Ribs
- 1 large Yellow Onion, chopped (approx. 2 cups)
- 3 tbsp Bellino Minced Garlic
- 4 tbsp Fresh Parsley, chopped
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 cup Dry Red Wine
- 2 cans Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 1 pkg Maurizio Rigatoni (17.6 oz)
- Grated Parmesan Cheese, to taste
Directions
Heat oil in a sauce pot over medium-high heat. Brown ribs in oil, about 3-4 minutes per side, making sure not to crowd the pan. Once browned, remove from heat. Add onions, garlic, 2 tablespoons parsley, crushed red pepper, salt and pepper to the pan and sauté until onions are translucent. Place ribs back in pan and stir for 1 ½ min to flavor meat with onions. Deglaze with red wine and sauté another 1 ½ minutes. Pour in tomatoes, bringing the mixture to a boil, then reduce heat to medium-low, cover and cook for 2 hours, stirring occasionally. Add remaining parsley to sauce before removing from heat. Cook pasta according to package directions. To plate, top pasta with sauce, ribs, and freshly grated parmesan cheese, if desired. Serves 4.
