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.
2 comments:
I'm glad I discovered your blog (via a comment you made on Fancy Toast). It's very nice!
I am a big fan of short ribs; I must try this, with pasta. If you can give the recipe, that'd be great. If not, I've got 1,000 Italian Recipes by Michele Scicolone; she may have one in her book. I'll definitely look, because this sounds wonderful.
I cannot believe that it was in 2006 that I left this comment and you sent me the recipe! I finally made the ragu recently and in fact am going to post about it today or tomorrow.
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