Ingredients
¾ lb penne pasta, cooked & cooled
2 lb beef short ribs, boneless, cut into 1½-inch cubes
7 oz bacon rashers, or pancetta, diced
6 oz celery, diced
5½ oz red onions, diced
3 oz carrots, diced
6 cloves garlic, minced or grated
1⅓ lb marinara sauce
1 cup red wine
1¼ cups beef broth
4 tbsp tomato paste
1½ tbsp olive oil
1¼ tbsp Italian seasoning
2 pcs bay leaves
2 tsp brown sugar
salt and ground black pepper, to season and taste
⅛ tsp parsley, per serving
½ tsp parmesan cheese, per serving
Preparation
Heat up the oil in a deep skillet or Dutch oven over medium-high heat.
Add your beef and sear evenly on all sides, roughly 3 minutes on each side.
Add bacon or pancetta and saute until crispy, roughly 6 to 8 minutes. Set aside.
Add onions, celery, carrots, and Italian seasoning into the same Dutch oven with bacon fat. Saute until translucent.
Add garlic and tomato paste. Roast briefly.
Deglaze with red wine and reduce briefly.
Add sugar, beef broth, bay leaves, and marinara sauce. Mix to combine and bring to a boil.
Add the beef and bacon back into the pot and reduce heat to medium. Cover and simmer for roughly 40 minutes or until beef are fork-tender.
Discard the bay leaves and add your pasta while your sauce is still hot. Mix until evenly incorporated.
Season with salt and pepper. Adjust accordingly.
Portion accordingly. Serve with parmesan cheese and garnish with parsley or basil.
