Pasta with Short Rib Ragout and Cheese

Meal Type:
Product Type: Ghee Clarified Butter

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Pasta with Short Rib Ragout and Cheese


The flavor and aroma of this dish are much better when the ribs cook until golden brown. Slow cooking is essential for this recipe!



  • 2 ½ lb cubed and deboned short ribs or any other good cut for stewing
  • ¼ cup all-purpose flour
  • 5 tbsp Truly Grass Fed ghee butter
  • 3 oz pancetta or bacon, finely chopped
  • 1 large onion, finely diced
  • 1 medium carrot, finely diced
  • 4 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp sugar, approximately
  • 2 cups red wine
  • 1 can tomatoes pelatti
  • 1 bouquet garni (1 bay leaf and some celery leaves and parsley and basil sprigs)
  • 8 oz pappardelle pasta
  • salt and black pepper


  1. Season beef cubes with salt and pepper and dust them with flour.
  2. Heat oven to 25ºF (160ºC/ low / Gas 3).
  3. Heat 2 tbsp of Truly Grass Fed ghee butter in a large size dutch oven and sear meat on all sides until they get golden brown. Transfer to a plate.
  4. In the pan, heat the remaining ghee and pancetta until wilt. Stir in the onion, carrot, celery, garlic, and a pinch of salt. Let them wilt and, when fragrant, add sugar and stir until brown. Add wine, scrape the bottom with a spatula and boil for 2 minutes.
  5. Return meat to the pan, add the tomatoes and bouquet, salt, and pepper. If needed, add enough water to cover the meat by about 1”.
  6. When it boils, cover the pot and place it in the oven for about 3 hours. Stir every 30 minutes or until meat is very tender and the sauce has thickened.
  7. Remove the bouquet garni. Add half of the cheese and adjust salt and pepper. Cover and set aside while preparing the pasta.
  8. Cook the pasta al dente in a large stockpot of salty water. Drain it, coat pasta with the ragout, and transfer to a serving bowl. Sprinkle with remaining cheese and serve immediately.