Recipe courtesy of Andreoli Italian Grocer

Pappardelle with Pork Short Ribs (con Costine di Maiale)

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  • Level: Easy
  • Total: 2 hr 55 min
  • Active: 35 min
  • Yield: 6 servings
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3 cloves garlic

1 large red onion 

1/2 cup extra-virgin olive oil 

1 kilogram pre-cut pork short ribs 

Three 800-gram cans Italian peeled tomatoes 

16 ounces Italian Pinot Grigio 

2 bay leaves 

100 grams sea salt, plus additional as needed

Freshly ground black pepper 

2 pounds pappardelle pasta 

1 cup grated Locatelli Pecorino cheese 


  1. Finely chop the garlic and onion and saute in the olive oil over medium heat, making sure not to smoke the olive oil, until golden. Add the short ribs to the pan and brown, turning occasionally, for 20 minutes.
  2. Meanwhile, crush the Italian peeled tomatoes into a bowl. Add the Pinot Grigio to the pan to let the wine evaporate, then add the tomatoes along with the bay leaves and 1 cup water. Cook, partially covered, stirring occasionally, at a low simmer until ribs are tender, about 2 hours. Add salt and pepper.
  3. Remove the ribs from the sauce and remove the meat from the bone. Return the meat to the sauce and dispose of the bones.
  4. Meanwhile, boil a pot of slightly salted water. Boil the pappardelle for 7 to 8 minutes, or to desired consistency. Strain the pasta, then place in a large bowl. Add meat and sauce and stir the ingredients to combine. Sprinkle Locatelli on top of the dish. Add additional salt and fresh ground pepper to taste.
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