Pappardelle with short rib ragù

Short ribs braised in red wine and tomato until they fall apart, then shredded back into the reduced sauce. The wide einkorn ribbons hold the chunky ragù well. You can braise the ribs a day or two ahead.

• Serves 4
• Active 1 hour
• Total about 4½ hours

Ragù

• 1.2 kg bone-in beef short ribs
• 20 g beef tallow
• 1 onion, 1 carrot and 1 celery stick, finely diced
• 3 garlic cloves, chopped
• 2 tbsp tomato paste
• 250 ml dry red wine
• 400 g tin whole plum tomatoes, crushed by hand
• 250 ml beef stock
• 2 rosemary sprigs and 2 bay leaves
• Salt and black pepper

To serve

• 1 batch fresh einkorn pasta (300 g flour), cut as pappardelle
• 50 g Parmigiano-Reggiano, grated, plus more to serve

Method

1. Heat the oven to 160 °C (325 °F). Season the ribs well with salt.
2. Heat the tallow in a lidded casserole over high heat and brown the ribs well on all sides. Set them aside.
3. Lower the heat and cook the onion, carrot and celery for 10 minutes. Add the garlic and tomato paste for 2 minutes.
4. Add the wine and let it bubble for 2 minutes. Add the tomatoes, stock and herbs, then return the ribs. Cover and braise in the oven for 3 hours, until the meat falls off the bone.
5. Lift out the ribs and shred the meat with two forks, discarding the bones, the herbs and any gristle. Skim the fat off the sauce and save it; it's tallow.
6. Simmer the sauce for 10–15 minutes until it's thick, then return the meat. Season.
7. Cook the pappardelle for 2–3 minutes and drain, keeping a mug of the water. Toss it in the ragù with the Parmesan and a splash of pasta water until glossy.
8. Serve with more Parmesan.