Recipe courtesy of Ree Drummond
Short Rib Spaghetti Sauce
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- Level: Easy
- Total: 3 hr 50 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1325
- Total Fat
- 89 g
- Saturated Fat
- 37 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 10 g
- Sugar
- 14 g
- Protein
- 48 g
- Cholesterol
- 173 mg
- Sodium
- 1637 mg
Spaghetti with meat sauce is the perfect dish to feed a crowd. If you want to make it a little special, using slow cooked short ribs as the meat is a delicious option.
- Level: Easy
- Total: 3 hr 50 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1325
- Total Fat
- 89 g
- Saturated Fat
- 37 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 10 g
- Sugar
- 14 g
- Protein
- 48 g
- Cholesterol
- 173 mg
- Sodium
- 1637 mg
Ingredients
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Directions
- Heat a large Dutch oven over medium-high heat. Sprinkle both sides of the short ribs generously with salt and pepper. Add the oil to the pot, then the short ribs. Sear them on all sides until brown and crisp, then remove from the pot. (Sear in batches if necessary.)
- Reduce the heat to medium, then add the onions and garlic. Cook, stirring, until browned, about 3 minutes. Stir the tomato paste into the onions and let it fry for 2 minutes. Pour in the wine, stirring and scraping the bottom of the pot to deglaze. Stir in the broth.
- Stir in the canned tomatoes and red pepper flakes. Add the short ribs to the sauce. Put the lid tightly on the pot and reduce the heat to low. Simmer until the meat is falling off the bones, 2 1/2 to 3 hours. Remove the short ribs and bones from the pan and separate all the remaining meat from the bones. Shred the meat and return it to the pot. Add the parsley and stir. Keep warm until serving.
- To serve, spoon the sauce over the spaghetti. Add Parmesan and basil.
