Just a little effort upfront goes a long way in this slow-cooked sensation. The lore of 'Sunday sauce' is that everyone does something slightly differently; maybe more garlic is added, a different meat used, no onions included... but the basis of it being slow-cooked until rich and unctuous means that this dish is a winner all round.
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Yields:
8 - 10 serving(s)
Total Time:
3 hrs 45 mins
- 2 Tbsp. olive oil
- 1 kilo beef short ribs
- 2 onions, finely chopped
- 3 carrots, diced
- 4 Tbsp. tomato puree
- 400 g Italian sausage, skins removed
- 300 ml Italian red wine (we used Montepulciano)
- 4 tins finely chopped tomatoes* We used GH Pantry Partner, Cirio Polpa Finissima
- 6 cloves garlic, finely chopped
- 2 bay leaves
- 1 Parmesan rind (see tip)
- Freshly grated Parmesan, to serve
- Fresh basil leaves, to serve
- Step 1Heat 1 tbsp of the oil over medium-high heat in a large, heavy-based casserole dish. Season the short ribs well and cook for 8-10min, turning frequently until golden on all sides. Remove and set aside.
- Step 2Lower the heat to medium. Add the remaining olive oil, onion and carrots and season. Cook gently for 8–10 minutes until softened and lightly golden. Stir in the tomato purée and cook for 1–2 minutes until it darkens slightly.
- Step 3Add the sausage, breaking it up with a spoon, and cook for 4-5min until browned and caramelised.
- Step 4Pour in the red wine and let it bubble for 2-3min until reduced by about half. Return the short ribs to the pan. Add the tomatoes, garlic, bay and Parmesan rind if using. Season well.
- Step 5Bring to a gentle simmer, partially cover and cook gently for 2½–3 hours, stirring occasionally. When the ribs are completely tender, discard the bones and shred the meat.
- Step 6Allow the sauce to simmer gently uncovered whilst you cook the pasta according to pack instructions. To serve, toss a little of the sauce through the pasta, divide into bowls then top with some of the shredded meat and a little more sauce. Finish with fresh Parmesan and basil.
GH TIP
Save up your Parmesan rinds in a bag in the freezer - they're perfect for simmering and adding a deep umami flavour in stews and sauces.
*Find out more about GH Pantry Partners.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
