Short Rib Ragu with Pappardelle

There are dinners you make on a Tuesday and there are dinners that require a Saturday. This is a Saturday dinner. Not because it’s difficult – it isn’t, honestly – but because 2.5 hours of low, covered oven braising is the irreplaceable process that transforms bone-in beef short ribs from something you’d grill or roast into something that falls apart at the touch of a fork, its connective tissue dissolved into the surrounding red wine and tomato sauce, producing a ragu that is specifically more silky, more deeply flavored, and more specifically Italian-Saturday than any quick weeknight version could be.

This short rib ragu with pappardelle is the dish I first made on a chilly fall evening with the house to myself and a glass of wine open. The Dutch oven went into the oven at 2pm and by 5pm the smell had turned the house into something specifically wonderful. Wide pappardelle ribbons tossed with the shredded meat and the rich, wine-and-tomato sauce, a heap of freshly grated Parmesan, and an optional dollop of ricotta that is specifically the finishing touch that makes the whole bowl come together into something genuinely extraordinary.

The technique details that most define this dish: the aggressive sear on each short rib before braising, the careful deglaze that lifts all the fond from the bottom of the Dutch oven, and the final 30 minutes of uncovered braising that reduces the sauce and concentrates its flavors while the ribs’ surfaces caramelize slightly from the dry oven heat. Each of these three steps produces something specific that the other two don’t – together they produce the ragu depth that makes people stop mid-conversation to comment on the food.

For another long-cooked, deeply flavored Italian-American pasta sauce that uses the same time-builds-flavor philosophy in a ground meat direction, my Meaty Spaghetti Sauce From Scratch is the accessible companion that covers Sunday evenings when bone-in short ribs feel like more than the moment requires.

Why You Will Like This Short Rib Ragu

• Bone-in short ribs are specifically the cut that produces the most gelatinous, richest ragu possible – The bones and connective tissue in bone-in short ribs contain significant collagen that breaks down into gelatin during the 2.5-hour braise. This gelatin is what gives the finished sauce its specifically silky, coating quality – a spoon dragged through the sauce should leave a trace rather than running freely. Boneless short ribs or chuck produce a good braise; bone-in short ribs produce a specifically exceptional one.
• The aggressive sear before braising is the step that produces the ragu’s depth of flavor – The Maillard reaction on each short rib’s surface creates hundreds of new aromatic flavor compounds that dissolve into the surrounding braising liquid during the 2.5-hour oven time. Ribs that are seared until genuinely deep golden-brown produce a dramatically more complex, more richly flavored ragu than ribs placed directly into the liquid without searing. Sear until you genuinely see dark golden-brown, not just the absence of pink.
• Deglazing the fond is “liquid gold” – literally the most flavor-dense moment of the recipe – The dark brown coating on the bottom of the Dutch oven after searing the ribs is concentrated Maillard reaction compounds – intensely flavored, caramelized proteins and sugars. Pouring in the red wine and scraping these up dissolves all of that concentrated flavor into the braising liquid. Skipping the deglaze or doing it incompletely wastes the most flavor-rich moment of the entire recipe.
• 300 degrees F is the specific low temperature that produces fall-apart tender without dried-out edges – At 300 degrees F, the collagen in the short ribs’ connective tissue breaks down into gelatin slowly and completely without the exterior drying out from excessive heat. Higher temperatures produce faster braising but drier, less specifically silky meat. The patience of 300 degrees specifically produces the melt-in-your-mouth texture that makes short rib ragu worth the effort.
• The uncovered final 30 minutes concentrates the sauce and caramelizes the exposed rib surfaces – Removing the lid for the last 30 minutes allows steam to escape and the sauce to reduce and concentrate. It also exposes the top surfaces of the ribs to direct oven heat, producing a light caramelization that adds an additional layer of complex, roasted character to the finished sauce.
• The optional ricotta dollop at serving is the finishing touch that elevates this specifically – A small spoonful of whole milk ricotta placed in the center of each bowl provides a cool, creamy, milky counterpoint to the rich, deeply flavored hot ragu. It’s not strictly necessary and the ragu is excellent without it. But with it, the dish has a specifically restaurant-quality finishing quality that is worth including for any occasion that matters.
• The ragu is better the next day – make ahead deliberately – Like all braises, this short rib ragu improves overnight as the flavors continue to develop and meld during refrigeration. Make it Saturday, serve it Sunday for the most specifically developed, most thoroughly integrated flavors.

Short Rib Ragu Ingredients

Two components: the ragu and the pasta service.

For the Short Rib Ragu

• 3 lbs bone-in beef short ribs (English cut, not flanken)
• 2 teaspoons kosher salt, divided between the ribs and seasoning to taste
• 1 teaspoon cracked black pepper
• 2 tablespoons olive oil
• 1 cup carrots, diced small
• 1/2 cup celery, diced small
• 1/2 cup onion, diced small
• 2 tablespoons tomato paste
• 1 tablespoon garlic, minced
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon fresh rosemary, minced
• 1/4 teaspoon dried oregano
• 1 cup dry red wine
• 2 cups beef broth
• 1 (15-oz) can crushed tomatoes
• 2 bay leaves

Serving

• 1 pound pappardelle
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh Italian parsley, chopped
• Whole milk ricotta, for garnishing (optional but specifically recommended)

Ingredient Notes and Shopping Tips

Bone-in English-cut short ribs – specifically this cut: Short ribs are sold in two cuts. English cut short ribs are cut parallel to the bone, each piece containing one bone with a significant amount of meat on top – the format used in this recipe and the standard for braising. Flanken-cut short ribs are cut across the bones, producing thin strips with multiple bone cross-sections – the format used for Korean galbi and grilling. For this braise, English cut bone-in short ribs are specifically required. They braise in larger, more substantial pieces that fall apart dramatically at the end of the 2.5-hour braising. Most butchers and good grocery stores sell English-cut bone-in short ribs; if the label doesn’t specify, check that each piece has one intact bone with substantial meat alongside and on top.

Bone-in versus boneless for this recipe: The bones in bone-in short ribs serve two specific functions during braising that boneless ribs can’t replicate. First: the bones release collagen and marrow into the braising liquid, specifically contributing to the sauce’s silky, coating quality. Second: the marrow inside the bones slowly renders and adds a rich, deeply beefy flavor to the surrounding liquid. Boneless short ribs braise into a good result; bone-in short ribs braise into a specifically excellent result. If only boneless are available, proceed with the same recipe and reduce the total braising time by 20 to 30 minutes since boneless cuts are more uniformly thin and braise faster.

Dry red wine – the choice that matters more than you might expect: The wine is half of the braising liquid and its character specifically influences the ragu’s flavor. A dry red wine with enough tannin and fruit to contribute to the sauce without becoming harsh or vinegary during the long braise is needed. Good choices: Cabernet Sauvignon (bold, tannic, fruit-forward – produces a specifically robust ragu), Chianti (lighter-bodied, acidic, cherry-forward – produces a more specifically Italian, lighter-colored ragu), Malbec (plum and black fruit, moderate tannin, slightly earthier direction). Avoid wines labeled “cooking wine” – they’re often heavily salted and produce an inferior result. Use a wine you’d actually drink. It doesn’t need to be expensive, but it needs to be genuinely drinkable.

Pappardelle – the specific pasta that’s worth finding: Pappardelle are wide, flat ribbons of pasta – about 2 to 3 centimeters across. This width is specifically the right pasta for a ragu this hearty: the wide surface area catches and holds the chunky, meat-filled sauce, and each forkful contains pasta, meat, and sauce in a proper ratio. Narrower pasta (spaghetti, linguine) doesn’t hold the chunky ragu components properly. Very thick pasta (rigatoni) has the right volume but the hollow, cylindrical format doesn’t grip the sauce as effectively as a flat ribbon. Find fresh pappardelle at specialty food stores for a particularly silky result; dried pappardelle from brands like De Cecco and Barilla is also excellent and more widely available.

Substitutions That Work

• Chuck roast instead of short ribs: Less richly flavored and less specifically gelatinous-sauce-producing, but braised using the same method at the same temperature produces a very good ragu; cube the chuck into 2-inch pieces before searing
• Extra beef broth instead of red wine: Produces a good braise without the wine’s tannin and fruit depth; add a tablespoon of balsamic vinegar and an extra teaspoon of tomato paste to compensate for some of the complexity the wine would provide
• Tagliatelle or fettuccine instead of pappardelle: Both are narrower flat ribbons that work well with this sauce; tagliatelle is the closest substitute both in width and in its specifically egg-pasta character
• Dried thyme and rosemary instead of fresh: Use half the quantity (dried herbs are twice as potent); the fresh herbs produce more specifically aromatic, more vibrant results but dried are a perfectly acceptable substitute
• Add mushrooms: 8 ounces of sliced cremini mushrooms sautéed with the mirepoix add earthy umami depth that is specifically complementary to the braised beef and red wine direction

How To Make Short Rib Ragu With Pappardelle

This is a project recipe – the technique is straightforward but the time investment is real. Here’s every step with the specific “why” that makes the difference between a good and a specifically excellent ragu.

Why We Pat the Short Ribs Completely Dry Before Searing

Remove the short ribs from their packaging and use paper towels to pat every surface completely dry. This includes the sides and the underside, not just the visible top surface. Surface moisture is specifically the enemy of good searing: water on meat’s surface evaporates when it hits the hot pan and steam is produced during that evaporation. Steam prevents the direct contact between the meat’s protein and the hot surface that produces the Maillard reaction. A moist rib surface will steam rather than sear until all the surface water has evaporated – losing precious time in which caramelization should be happening. A completely dry rib surface makes immediate contact with the hot oil and begins browning within seconds. The two minutes spent thoroughly drying each rib with paper towels produces dramatically better searing results.

Season the dried ribs generously on all sides with kosher salt and cracked black pepper immediately before searing. Seasoning immediately before searing (rather than minutes ahead) prevents the salt from drawing moisture to the surface and undoing the drying work. Press the seasoning into the meat’s surface with your hands to ensure it adheres.

Why We Sear in Batches at Very High Heat – And How to Do It Right

Heat the Dutch oven over medium-high heat until very hot – a drop of water flicked into the pot should immediately sizzle and evaporate. Add the olive oil and heat until shimmering and just beginning to smoke. Place the short ribs in the pot without crowding – typically 2 to 3 ribs at a time depending on your Dutch oven‘s size. The ribs should sizzle loudly and immediately when they hit the oil.

Don’t move the ribs for 2 to 3 minutes. The temptation is to check, adjust, and move them – resist this. The rib’s surface needs sustained, uninterrupted contact with the hot surface to develop the dark, golden-brown Maillard crust that is the flavor foundation of the entire ragu. Ribs that are moved around produce pale, uneven, incompletely browned surfaces. After 2 to 3 minutes, the rib should release naturally from the pot (if it sticks, it’s not ready – give it another 30 seconds). Turn and repeat on all sides. This takes 10 to 15 minutes total and produces specifically dark, golden-brown, aromatic ribs with a visible crust.

Callie’s Kitchen Note: The searing step is where I’m most insistent with this recipe because it’s where the most dramatic difference between a mediocre and an excellent ragu is made. The first time I made this, I was impatient and didn’t get the pot hot enough before adding the ribs. The ribs browned partially on two sides and then I moved on because they “looked fine.” The resulting ragu was good. The second time I waited for the pot to be genuinely very hot and seared each batch until the crust was dark and dramatic. The ragu from properly seared ribs was specifically and noticeably more complex, more richly flavored. The browned crust on each rib is where hundreds of flavor compounds form that then dissolve into the braising liquid over 2.5 hours. Don’t rush the sear.

Building the Mirepoix and Blooming the Tomato Paste

After all the ribs are seared and set aside, reduce the heat to medium. Add the diced carrots, celery, and onion to the same pot – with all the flavorful rendered fat and any remaining meat bits from the searing. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened and the onion is starting to turn golden. The vegetables will pick up all the remaining fond from the pot’s surface as they cook.

Add the tomato paste, minced garlic, minced fresh thyme, minced fresh rosemary, and dried oregano. Stir everything together and cook for 1 minute, stirring constantly. This is specifically “blooming” the tomato paste – direct heat contact with the paste causes its sugars to caramelize slightly and its flavor to develop from raw, slightly metallic can-tomato toward a more complex, slightly sweet, deeply tomatoey character. The aromatic herbs release their essential oils into the surrounding fat during this minute of heat contact.

Why the Deglaze Matters – and How to Do It Completely

Pour the full cup of red wine into the pot. Immediately begin scraping the bottom of the Dutch oven with a wooden spoon or flat-edged spatula. The wine’s liquid and acid dissolves the fond – the dark brown coating stuck to the pot’s bottom that is composed of concentrated Maillard compounds from the searing step. Every piece of that dark coating that you scrape up and incorporate into the liquid is concentrated flavor that would otherwise be left on the pot.

Let the wine simmer for 1 minute, scraping continuously until the bottom of the pot is completely clean. Then add the crushed tomatoes, beef broth, and bay leaves. The pot should now look and smell specifically deeply Italian – the wine’s fruit, the tomato’s sweetness, the browned meat and vegetable aromatics all present simultaneously in the braising liquid.

Why We Braise at 300 Degrees F – The Science of Low and Slow

Return the seared ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the ribs – they should be partially submerged, not fully submerged. Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven and transfer to the 300-degree oven.

300 degrees F is specifically the temperature at which collagen – the connective tissue in short ribs and other braising cuts – breaks down into gelatin most efficiently without the exterior of the meat drying out from excessive heat. At 300 degrees, the braising environment is a gentle, even heat that maintains the liquid at a very low, continuous simmer throughout the pot. At higher temperatures (325 to 350 degrees), braising happens faster but produces drier, less specifically silky meat and sauce. At lower temperatures (275 degrees), the braise takes longer and the collagen conversion is slower. 300 degrees is the specifically efficient choice that produces the best result in 2.5 hours.

Flipping at the One-Hour Mark and the Uncovered Final 30 Minutes

After 1 hour of covered braising at 300 degrees, carefully open the Dutch oven (watch for the steam that escapes when the lid is lifted) and use tongs to turn each rib over. The submerged surfaces have been braising for an hour; flipping exposes the previously top surfaces to the liquid for the second hour of covered braising. Replace the lid and continue for another hour.

After 2 hours total, remove the lid. Continue braising at 300 degrees for the final 30 minutes uncovered. The uncovered period allows steam to escape and the sauce to reduce and concentrate. It also exposes the top surfaces of the ribs to the dry oven heat, producing a light caramelization on the exposed surfaces that adds additional complexity to the sauce. At the 2.5-hour mark, the meat should be visibly falling apart – a fork inserted should meet no resistance and the rib bones should pull cleanly away from the meat with minimal effort.

Callie’s Kitchen Note: I cannot overstate how important the “fall-apart tender” visual cue is for knowing this ragu is done. Short ribs that need more time are specifically not done – they’re still tough in a way that braising will fix but serving won’t. If the meat resists the fork at all at 2.5 hours, replace the lid and continue braising in 20-minute increments until the fork slides through with no resistance. The 2.5-hour timing is correct for most bone-in short ribs, but rib size varies and your oven‘s accuracy varies. Trust the fork test, not the timer.

Shredding the Meat and Finishing the Sauce

Remove the short ribs from the pot with tongs and place on a cutting board. Remove and discard the bay leaves. The bones should slide cleanly away from the meat – discard them. Use two forks to shred the meat, pulling apart along the grain into rough, chunky pieces. Don’t shred too fine – the ragu should have distinct, substantial pieces of braised beef in each forkful, not a fine, uniform paste.

Return the shredded meat to the pot and stir to combine with the sauce. Taste the ragu and adjust seasoning: more salt if the flavors aren’t coming forward, a splash more wine or a squeeze of lemon if too flat. The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer uncovered on the stovetop for 10 to 15 minutes to reduce further.

Cooking the Pappardelle and Tossing With the Ragu

Cook pappardelle in a very large pot of heavily salted boiling water until al dente – genuinely al dente, with a distinct bite remaining. Pappardelle cooked past al dente produces too-soft ribbons that break apart when tossed with the heavy ragu. Before draining, reserve at least a cup of the starchy pasta cooking water – this water is specifically valuable for adjusting the ragu’s consistency when tossing with the pasta.

Drain the pappardelle and add directly to the pot with the hot ragu. Toss gently with tongs until every ribbon is coated in the sauce. If the sauce seems too thick, add the reserved pasta water a splash at a time – the starch in the water helps the sauce emulsify and cling to the pasta. If the sauce is too thin, continue tossing over low heat for a minute until it reduces slightly around the pasta.

Speed Hacks for Managing the Multi-Day Preparation

• Make the ragu entirely on Saturday – shred the meat, return to sauce, refrigerate. The fat rises and solidifies on the surface during overnight refrigeration and can be lifted off in a solid layer before reheating Sunday – producing a less fatty ragu than day-of serving
• Chop all the vegetables (mirepoix) the day before and refrigerate in a covered container
• The seared, unbraised ribs can be frozen for up to 3 months – braise from frozen (add 45 minutes to the braising time)
• Use fresh pappardelle from a specialty store to reduce cooking time from 10 minutes to 2 to 3 minutes, significantly tightening the final service

Common Mistakes To Avoid

This recipe rewards patience and technique. The most common mistakes all involve rushing.

Not patting the ribs completely dry before searing. Surface moisture prevents proper Maillard browning. The ribs should feel completely dry before hitting the hot oil – use paper towels on all surfaces, not just the top.

Crowding the Dutch oven during searing. Overcrowded ribs steam each other rather than searing independently. Work in batches of 2 to 3 ribs so each has clear space around it and the pot temperature recovers between additions.

Under-searing – pulling the ribs before they’re genuinely dark golden-brown. Pale, lightly browned ribs produce significantly less flavor in the finished ragu than deeply, aggressively browned ribs. The crust should look dark – not burnt, but deeply golden-brown. This takes 2 to 3 minutes per side without moving.

Not fully deglazing the fond. The dark coating on the Dutch oven‘s bottom after searing is concentrated flavor. Scrape every bit of it into the wine and braising liquid – don’t leave any stuck to the pot.

Braising at too high a temperature. 300 degrees F is the specifically correct temperature for this braise. Higher produces drier meat and less specifically silky sauce. Don’t rush the process by increasing the oven temperature.

Serving without resting the finished ragu. While the pasta cooks, let the shredded ragu sit over very low heat to settle. The 10 to 15 minutes between finishing the ragu and serving allow the shredded meat to reabsorb some of the braising liquid and the sauce to develop one final layer of cohesion.

Storage and Reheating

The ragu stores and reheats beautifully – often improving significantly after overnight refrigeration.

Refrigerate the ragu (without pasta) up to 3 days: Cool completely, cover, and refrigerate. The fat from the short ribs will rise and solidify on the surface overnight – a thick white layer that can be lifted off with a spoon before reheating, producing a less fatty finished dish. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth as needed to restore the sauce’s consistency. Cook fresh pasta when reheating rather than reheating pre-dressed pasta.

Freeze the ragu (without pasta) for up to 3 months: Store in portion-sized freezer bags laid flat for efficient stacking. Thaw overnight in the refrigerator. Reheat on the stovetop as above. The ragu survives freezing very well because the gelatin from the braised bones acts as a natural emulsifier that keeps the sauce from breaking during freezing and thawing.

Never store assembled pasta and ragu together: The pasta absorbs the sauce and softens completely during storage, losing all its al dente texture. Always store the ragu separately and cook fresh pasta when serving leftovers.

Short Rib Ragu Variations

The braised short rib and red wine base takes several excellent directions.

Mushroom and Truffle Direction: Sauté 8 ounces of sliced porcini or cremini mushrooms with the mirepoix. After plating, drizzle the finished bowl with a small amount of truffle oil and add a few shavings of fresh truffle if available. The porcini mushrooms add a specifically earthy, meaty umami depth that amplifies the braised beef’s savory character. This is the direction for genuinely impressive dinner party occasions.

Polenta Instead of Pappardelle: Cook creamy polenta (coarse-ground cornmeal cooked in chicken broth with butter and Parmesan until thick and pourable) and serve the ragu ladled over the polenta in shallow bowls. The polenta’s creamy, slightly grainy texture against the chunky ragu produces a specifically different but equally excellent eating experience – more specifically winter-Italian, less pasta-focused.

White Wine and Gremolata Direction: Replace the red wine with a dry white wine (Pinot Grigio or Sauvignon Blanc) and add lemon zest to the braising liquid alongside the herbs. Finish each serving with a sprinkle of gremolata (equal parts finely chopped fresh parsley, fresh lemon zest, and minced garlic, combined) rather than the Parmesan. The white wine and citrus direction produces a lighter, more specifically summery ragu that is genuinely excellent in the late spring and summer when heavy red wine braising feels seasonally heavy.

Rigatoni or Bucatini Format: For a more casual direction that works better for a dinner with children, use rigatoni or bucatini instead of pappardelle. The cylindrical format makes eating with a fork alongside the chunky meat easier for younger diners, and the format is specifically more kid-friendly without sacrificing any of the ragu’s flavor.

Serving Suggestions

This short rib ragu is the dinner that deserves a proper occasion – though “chilly Saturday with a glass of wine” absolutely qualifies.

For a dinner party first course or main course: As a first course in smaller portions, short rib ragu pappardelle is one of the most specifically impressive pasta presentations available for home cooking. As a main course with the full portions, it’s hearty enough to carry the whole meal without additional protein. Either way, shallow pasta bowls show off the wide pappardelle ribbons and the chunky ragu most attractively. The ricotta dollop in the center makes the plating specifically restaurant-quality with one additional ingredient.

For a romantic dinner at home: Candlelight, a bottle of the same red wine used in the braising, and this pasta. The ragu’s slow-cooked depth and the intimacy of a dish that required most of the day to prepare produce a specifically special dinner that communicates care and effort. Make the ragu during the day and have fresh pappardelle ready to cook when your guest arrives – the final tossing and plating takes 10 minutes and produces a genuinely impressive dinner.

Alongside simple sides: Roasted broccolini or asparagus with olive oil and salt, a crisp green salad with lemon vinaigrette, or a loaf of crusty sourdough bread for sauce scooping – any of these alongside the ragu produces a complete, balanced meal without competing with the pasta’s rich, deep flavors.

Beverage pairings: Barolo (the “king of Italian wines,” made from Nebbiolo grapes in Piedmont) is the most specifically appropriate wine for this Piemontese-inspired braised beef pasta – its tannin, acidity, and black fruit character specifically complements the braised short rib’s richness and the tomato-wine sauce’s acidity. Brunello di Montalcino or a good Chianti Classico Riserva are excellent alternatives at different price points. A Negroni (gin, vermouth, Campari) as an aperitivo before the meal produces a specifically Italian dining experience in sequence.

Short Rib Ragu FAQ

Recipes You May Like

If this short rib ragu with pappardelle has become your signature dinner party recipe, here are three more richly flavored, special-occasion-worthy dinners worth having in the repertoire:

• Slow Cooker Chicken Cacciatore – The braised poultry companion. Same Italian-flavored, long-braised philosophy in a lighter, more accessible direction with chicken thighs in tomato and wine. When you want braised Italian flavors without the short rib investment and time, this is the natural companion.
• Meaty Spaghetti Sauce From Scratch – The ground meat companion for the evenings when bone-in short ribs feel like more than the moment requires. Same long-simmered Italian-American comfort food philosophy with a more accessible, less expensive starting point.
• Creamy Garlic Parmesan Chicken Pasta – For the weeknights when you want Italian-inspired pasta dinner in 30 minutes rather than 2.5 hours. The short rib ragu covers weekend occasions; the garlic Parmesan pasta covers the weeknights when you want something specifically good from simple pantry ingredients in under an hour.

Conclusion

This short rib ragu with pappardelle is the dish that earns standing ovations – specifically the kind where the table goes quiet for several minutes because everyone is eating rather than talking. Bone-in short ribs braised for 2.5 hours until fall-apart tender. A red wine and tomato sauce with the depth that only comes from properly seared fond dissolved into hours of low, gentle oven heat. Wide pappardelle ribbons that hold the chunky ragu in every forkful. Parmesan and the optional but specifically recommended dollop of ricotta that makes the finished bowl look and taste like something from the best Italian restaurant you’ve been to.

Pat the ribs completely dry. Sear until genuinely, aggressively dark golden-brown. Deglaze every bit of the fond into the wine. Braise at 300 degrees. Trust the fork test, not the timer. Rest the ragu before plating. Reserve pasta water. Add the ricotta. These seven things produce a ragu that earns its time investment specifically and completely. Come back and tell me in the comments whether you made it as a dinner party main or a Saturday just-for-us occasion. And save this on Pinterest for every future cold autumn evening when you want something specifically extraordinary from a Saturday afternoon of mostly hands-off cooking.

Happy cooking, friends!

Callie

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