Soy Galbi Ragu Pappardelle
Quick answer
- Total time
- 115 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Short rib cut into 3cm pieces braises with red wine, whole tomatoes and soy sauce for an hour or more, until a spatula presses it apart into shreds.
Read more
Its collagen melts into a sticky sauce that coats the wide pappardelle, and the soy brings a fermented saltiness ordinary Bolognese lacks.
Ingredients
Instructions
- 1
Cut 500g beef short rib meat into 3cm pieces.
Finely dice 1 onion, 80g carrot, and 80g celery.
- 2
Heat 2 tablespoons olive oil in a heavy pot over high heat.
Sear the beef on all sides until deeply browned. Remove and set aside.
- 3
In the same pot cook the diced vegetables for 8 minutes to develop sweetness.
Add 1 tablespoon tomato paste and cook for 1 more minute.
- 4
Add 150ml red wine and scrape up the browned bits from the bottom.
Reduce by half, then return the beef and add 400g whole tomatoes crushed by hand.
- 5
Add 2 tablespoons soy sauce and 1 bay leaf.
Cover and simmer over very low heat for at least 60 minutes until the meat is very tender.
- 6
Use a spoon to break the meat apart along the grain.
Adjust the sauce consistency with a little water if needed and season with salt.
- 7
Cook 320g pappardelle in salted water until al dente.
Toss with the ragu and finish with 40g grated Parmigiano.
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