Beef Ragout with Penne Rigate

By The Canadian Living Test Kitchen

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Beef Ragout with Penne Rigate
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	585585 cal
pro	30 g30g pro
total fat	14 g14g total fat
sat. fat	4 g4g sat. fat
carb	83 g83g carb
fibre	7 g7g fibre
chol	39 mg39mg chol
sodium	922 mg922mg sodium
% RDI:	-
calcium	77 calcium
iron	4545 iron
vit A	3939 vit A
vit C	2020 vit C
folate	102102 folate

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Simmering ribs add richness to the sauce. When removed from the bone, the meat is meltingly tender. A short tubular pasta, such as ziti, catches sauce inside and out.

Ingredients

1 lb simmering beef short ribs 1 1lb lbsimmering beef short ribs
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , finely diced1 1oniononions, finely diced
1 carrot , finely diced1 1carrotcarrots, finely diced
1 celery stalk , finely diced1 1celery stalkcelery stalks, finely diced
2 cloves garlic , minced2 2cloves clovesgarlic, minced
1 tsp dried thyme 1 1tsp tspdried thyme
2 bay leaves 2 2bay leafbay leaves
2 cups sodium reduced beef stock 2 2cups cupssodium reduced beef stock
2/3 cup red wine 2/3 2/3cup cupred wine
3 3fresh or canned plum tomatoplum tomatoes, coarsely chopped
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
4 cups penne rigate pasta 4 4cups cupspenne rigate pasta or ziti

Preparation

Sprinkle short ribs with half each of the salt and pepper. In shallow Dutch oven, heat half of the oil over medium-high heat; brown short ribs. Transfer to plate.

Drain fat from pan. Add remaining oil and heat over medium heat; fry onion, carrot, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until vegetables are softened, about 6 minutes.

Stir in stock, wine and tomatoes; bring to boil. Return short ribs to pan; reduce heat, cover and simmer until tender, 2 to 2-1/2 hours.

Transfer ribs to plate. Bring sauce to boil; boil until reduced to about 2-1/2 cups (625 mL), about 12 minutes.

Meanwhile, remove meat from ribs; dice meat and return to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days or freeze for up to 1 month. Reheat to continue.) Stir in parsley; simmer until heated through, about 3 minutes. Discard bay leaves.

Meanwhile in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot or serving bowl. Spoon sauce over top.

Additional information :

Variation
Gluten-Free Beef Ragout with Penne Rigate: Use brown rice penne or wild rice penne or radiatore.

Source : Canadian Living Magazine: March 2007