Beef Ragu With Warm Spices

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READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pat ribs dry with paper towels and season with salt and pepper.
  • Heat oil in a large skillet over med-high heat until just smoking.
  • Brown ribs well on all sides, 8-10 minutes; transfer to plate.
  • Pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes.
  • Stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds.
  • Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
  • Stir in chopped tomatoes and reserved tomato juice.
  • Nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer.
  • Decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours.
  • Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and thickened slightly, about 5 minutes.
  • 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.
  • Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently.
  • Serve with Parmesan.
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