Monday, March 27, 2006
Short Rib ragu redux
I haven't stopped thinking about this Short Rib ragu since the last time I made it, earlier this month. This time I served it with Paparadelle, a ribbon-like egg noodle pasta. In Italian restaurants, it is common to see meat sauces served with this type of pasta. The sauce is fantastic and would also be good served alongside polenta . But with this pasta, it was really special.