Beef Ragout with Penne Rigate Beef Ragout with Penne Rigate

[migration] empty title 10077 Image by: [migration] empty title 10077 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2007



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 922 mg
  • Protein 30 g
  • Calories 585.0
  • Total fat 14 g
  • Cholesterol 39 mg
  • Saturated fat 4 g
  • Total carbohydrate 83 g


  • Iron 45.0
  • Folate 102.0
  • Calcium 7.0
  • Vitamin A 39.0
  • Vitamin C 20.0
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Beef Ragout with Penne Rigate