Bolognese Sauce with Short Ribs

Ingredients

• 1.13–1.36 kg (2½–3 lb)boneless beef short ribs, cut into 5–7.5 cm (2–3 in) pieces
• to tastekosher salt and ground black pepper
• 2 tbsp, dividedolive oil
• 180 ml (¾ cup), divideddry wine or beef broth
• 1 medium (about 1½ cups finely diced)sweet onion
• 2 large (about 1 cup finely diced)carrots, peeled
• 3 medium stalks (about 1 cup finely diced)celery
• 4 large clovesgarlic, minced
• 2 tbsptomato paste
• 794 g (28 oz)can crushed San Marzano tomatoes, or whole tomatoes crushed by hand
• 2dry bay leaves
• ¾ tsp eachdried thyme, dried basil and dried oregano
• ½ tsp, or more to tastecrushed red pepper flakes
• 2 tsp mixed with 30 ml (2 tbsp) water, optionalcornstarch
• 30–60 ml (2 tbsp–¼ cup), or more to taste, optionalheavy cream
• 340 g (12 oz)wide, flat pasta such as pappardelle or tagliatelle
• 2–3 tbspfresh parsley and/or basil, chopped
• 50 g (½ cup)Parmesan, freshly grated

Instructions

1. 1

   Season the ribs

   Pat the short ribs completely dry with paper towels. Season all sides generously with salt and pepper.

2. 2

   Brown the ribs

   Heat 1 tablespoon of olive oil in a large Dutch oven or cast-iron pan over medium-high heat until shimmering. Brown half the ribs on all sides, about 2 minutes per side, then transfer them to the slow cooker. Repeat with the remaining tablespoon of oil and ribs. For extra flavour, keep the pan over the heat, add 60 ml (¼ cup) of the wine and scrape up the browned bits with a wooden spoon; pour this over the meat. Alternatively, add all the wine directly to the slow cooker and skip deglazing.

3. 3

   Add sauce ingredients

   Add the remaining 120 ml (½ cup) of wine, onion, carrots, celery, garlic, tomato paste, crushed tomatoes, bay leaves, thyme, basil, oregano and red pepper flakes to the slow cooker. Season generously with salt and pepper, then stir to combine.

4. 4

   Cook until tender

   Cover and cook on LOW for 7–8 hours, or until the short ribs are tender enough to pull apart with a fork.

5. 5

   Shred the meat

   Remove and discard the bay leaves. Shred the tender meat with two forks, either in the slow cooker or on a cutting board, then return it to the cooker if needed and stir it into the sauce. Taste and adjust the seasoning with salt and pepper. Cover and switch the slow cooker to WARM while you prepare the pasta.

6. 6

   Finish the sauce

   For a thicker sauce, stir in the cornstarch mixture, cover and cook on HIGH for 30 minutes. Alternatively, for a creamy sauce, stir in the heavy cream, cover and cook on LOW for 5–10 minutes, until heated through.

7. 7

   Garnish and serve

   Finish the Bolognese with chopped parsley and/or basil and grated Parmesan.

8. 8

   Cook the pasta

   If serving with pasta, bring a pot of water to the boil and cook the pasta according to the packet directions until just barely al dente. Drain, reserving 120 ml (½ cup) of the cooking water, and return the pasta to the pot. Add enough sauce to coat the pasta and a little cooking water, then toss gently over medium-high heat for 30 seconds to 1 minute. Serve on a platter or in bowls, topped with fresh parsley and grated Parmesan.

What is short rib Bolognese?

Bolognese is a meat-based Italian sauce traditionally served with pasta. This version takes an American slow-cooker approach, using beef short ribs in place of the more usual minced meat.

The long, gentle cook softens the ribs until they can be shredded into the tomato sauce. Wine, vegetables and herbs build a savoury base, while the optional cream gives the finished sauce a softer, richer feel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 14g protein, 7g carbs, 11g fat.

The pasta and tomatoes supply most of the carbohydrates, while the short ribs contribute protein and much of the fat; olive oil, cream if used, and Parmesan add more fat. For a more balanced plate, serve a portion with a generous side of vegetables.

Build flavour by browning

Dry meat: pat the ribs thoroughly dry before they go into the pan so their surfaces can brown rather than steam.

Work in batches: brown half the ribs at a time, leaving space around each piece. Scraping the browned bits into the slow cooker with wine carries their flavour into the sauce.

The vegetables and tomatoes

Fine dice: small, evenly cut pieces of onion, carrot and celery blend into the sauce as they cook. Minced garlic and tomato paste add savoury depth alongside the crushed tomatoes.

San Marzano tomatoes: the recipe calls for a 28-ounce can, though whole tomatoes crushed by hand can be used instead. Bay leaves, dried herbs and red pepper flakes round out the tomato base.

Slow-cooking cues

Tenderness first: cook the ribs on LOW for 7–8 hours, checking that a fork can pull the meat apart easily. Slow cookers can vary, so use that texture cue alongside the stated time.

Shred generously: remove the bay leaves, then pull the meat into substantial pieces with two forks. Stir it back through the sauce so each serving gets both beef and tomato-rich vegetables.

Choose the sauce finish

Thicker sauce: the optional cornstarch-and-water mixture is cooked on HIGH for 30 minutes. Stir it in and allow the sauce time to thicken.

Creamy sauce: instead, add heavy cream and heat on LOW for 5–10 minutes. These are alternative finishes; the sauce can also be served without either addition.

Pasta and serving ideas

Wide pasta: pappardelle or tagliatelle gives the substantial sauce plenty to cling to. Cook the pasta just barely al dente, then toss it briefly with sauce and a little reserved cooking water.

Other pairings: the recipe description also suggests baked potatoes or polenta. Add fresh parsley and/or basil and grated Parmesan at the table.

Recipe notes & tips

• Pat the short ribs dry before seasoning and browning.
• Brown the ribs in two batches to give each piece room in the pan.
• Use the wine to scrape up the browned bits, or add all of it straight to the slow cooker.
• Check tenderness at the end of the cooking time; the meat should pull apart easily with a fork.
• Reserve pasta cooking water before draining, as directed, to help the sauce coat the pasta.
• Add either the cornstarch mixture or cream only if you want that particular finish.

Variations

• Use beef broth: replace the dry wine with beef broth as allowed in the recipe.
• Add gentle heat: increase the crushed red pepper flakes to taste.
• Make it creamy: stir in heavy cream and heat on LOW for 5–10 minutes.
• Thicken the sauce: add the optional cornstarch-and-water mixture and cook on HIGH for 30 minutes.
• Swap the base: serve the sauce over polenta or baked potatoes instead of pasta.

Common mistakes to avoid

• Crowding the pan: the ribs may not brown well; sear them in two batches.
• Skipping the drying step: damp surfaces make browning harder; pat the meat dry first.
• Shredding too early: the ribs need to be fork-tender; let them cook for the stated 7–8 hours on LOW or until tender.
• Leaving bay leaves in: remove and discard both leaves before shredding and serving.
• Overcooking the pasta: cook it just barely al dente, then finish it briefly with the sauce.
• Adding all the pasta water: reserve it, then add only enough to help the sauce coat the pasta.

How to store

Refrigerate leftover sauce in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave until hot throughout, stirring as needed; store pasta separately if possible so it does not soften in the sauce.

Frequently asked questions