• Prep Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 4-6 1x


  • 1 pound beef or pork short ribs (or 1 1/2 pounds if on bone)
  • ½ cup olive oil
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup red wine
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 28 + ounces can peeled plum tomatoes, puréed
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound penne, or other short pasta
  • Grated Parmigiano

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  1. In a large skillet, over medium heat, heat 2 tablespoons of olive oil. Add the short ribs and sear all sides, cook until they lose their color, and then add the wine. Allow most of the wine to evaporate. Remove from heat.
  2. In a large pot, over medium heat, sauté the onion, carrots, and celery in the remaining olive oil until the onion is translucent. Add the garlic and cook until light golden. Add the short ribs, and after a couple of minutes, add the tomato puree, thyme, oregano, salt and pepper to taste. Reduce the heat to low and simmer for 2 hours, stirring regularly, until thickened and meat is tender or is incorporated into the sauce. If too thick, add a bit of water or beef broth.
  3. Bring a large pot of salted water to a boil.
  4. Cook the pasta until al dente (about 1-2 minutes less than the manufacturer’s directions), and drain. Remove the ribs to a separate platter. Add the pasta to the sauce. Heat for a couple of minutes.
  5. Serve with grated Parmigiano.