Go Back
Print

Rigatoni with Spiced Beef Ragu

Slow braising boneless short ribs in a tomato and wine sauce is one of my most irresistible recipe combinations. This recipe adds extra "zip" by adding Chinese Five Spice and Porcini mushrooms. Served over rigatoni pasta (or even polenta) this is a hearty meal that is perfect for a cool fall or winter night.
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 1½ cups beef broth
  • ½ ounce dried porcini mushrooms rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1 onion chopped fine
  • 2 garlic cloves minced
  • 1 tablespoon tomato paste
  • 3 anchovy fillets rinsed, patted dry, and minced (I used anchovy paste)
  • ½ teaspoon Five-Spice Powder
  • ½ cup dry red wine
  • 1 14.5-ounce can whole peeled tomatoes drained with juice reserved, chopped fine (I used petite diced tomatoes)
  • 2 pounds boneless beef short ribs trimmed
  • Salt and pepper
  • 1 pound rigatoni pasta

Instructions

  • Adjust oven rack to lower-middle position and heat oven to 325 degrees.
    Microwave ½ cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes.
    Drain mushrooms in fine-mesh strainer lined with coffee filter (I used a fine mesh strainier), pressing to extract all liquid. Reserve liquid and chop mushrooms fine.
  • Heat oil in Dutch oven over medium heat until shimmering.
    Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
    Add tomato paste, anchovies, and five-spice powder and cook, stirring frequently, until mixture has darkened and fond forms on pot bottom, about 4 minutes.
    Stir in wine, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until wine is almost completely evaporated, 2 to 4 minutes.
    Stir in tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer.
  • Season beef with salt and pepper and nestle into pot.
    Cover, transfer pot to oven and cook for 1 hour.
    Uncover and continue to cook until beef is tender, 1 to 1¼ hours.
    Using pot holders, remove pot from oven. Being careful of hot pot handles, use slotted spoon to transfer beef to cutting board. Let beef cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat.
    Using wide, shallow spoon, skim excess fat from surface of sauce. Return beef to sauce and season with salt and pepper to taste.
  • Meanwhile, bring 4 quarts water to boil in large pot.
    Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine.
    Before serving, adjust consistency with reserved cooking water as needed.

Notes

If you can't find boneless short ribs, you can substitute 2½ pounds boneless chuck-eye roast, trimmed and cut into 1-inch pieces. We prefer to use our homemade Five-Spice Powder, but you can substitute store-bought five-spice powder. Serve with grated Parmesan if desired. The sauce is great served over polenta as well.
 
Recipe source: America's Test Kitchen "Spiced"