Name: Pappardelle with Pork Short Ribs (con Costine di Maiale)
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 6 servings
Ingredients: 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

Directions

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.
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.
Remove the ribs from the sauce and remove the meat from the bone. Return the meat to the sauce and dispose of the bones.
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Andreoli Italian Grocer, Scottsdale, AZ

Pappardelle with Pork Short Ribs (con Costine di Maiale)

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