The holiday season is all about good food, great wine, friends and family. This is one of our Personal Wine Concierge, Anthony’s, favorite family recipe that goes back for generations in his family’s Italian heritage.
INGREDIENTS
FOR THE SAUCE
3 - 20 oz cans of San Marzano tomatoes
1 - 6 oz can of tomato paste
6 oz water
2 tbsp salt (more to taste)
2 tbsp pepper (more to taste)
6 cloves garlic, minced
1 bunch of celery, chopped
1 white onion, diced
4 large carrots, diced
8 leaves of fresh basil, chopped
3-4 lbs beef short rib
3 oz canola oil
4 oz red wine
Sugar (optional)
FOR THE PASTA
2 cups .00 pasta flour
3⁄4 cup fine semolina flour 4 eggs
1 egg yolk
Pinch of salt
1⁄2 oz olive oil
TO DRINK
2017 Adaptation Cabernet Sauvignon, Napa Valley
Pair with:
2017 Adaptation Cabernet Sauvignon, Napa Valley
DIRECTIONS
TO MAKE THE PASTA
In your bowl make a well and add 4 eggs, turn the mixer on medium with a dough hook attachment. Add salt and once dough is slightly mixed together add olive oil slowly, and continue mixing and add extra egg yolk. Once the dough is fully incorporated, remove from bowl and place on floured surface. Slowly fold and kneed the dough folding it over and pushing it down. This will take about 5-8 minutes until dough is smooth and does not tear when folded. Let the dough rest for 30 minutes under a damp cloth (keeping the dough from drying out is essential).
Cut 2 inch pieces and flatten with rolling pin. Once flat enough, send through pasta sheeter until desired thickness (I used #4). From this point you can cut which ever noodle you like. I used a dough bicycle to cut wide pappardelle.
Let noodles dry for at least 20 minutes after cutting. Add to salted boiling water and cook for about 4 minutes.
Note: The water should be as salty as the sea
TO MAKE THE SAUCE
Add oil to the pot over medium heat, and let it heat up before adding the short ribs, fat side down. And increase the heat. Brown all sides of the short ribs and remove from the pot.
Add carrots, celery, onion, and garlic to pot and sauté until tender, add red wine and simmer.
Add tomatoes, tomato paste, water, and salt and pepper and simmer on low for 20 minutes.
With a hand blender, blend the tomatoes together with the onions carrots and celery, and add meat back to the sauce. Simmer, covered, for 30-45 minutes, stirring occasionally to make sure the sauce does not burn.
Pull out ribs and shred meat, adding it back to the sauce and continue to simmer for another 15 minutes.
Salt and pepper to taste.
Note: If the sauce tastes a little acidic (slight burn to the back of your throat) add a teaspoon of sugar to combat the acidity.
TO SERVE
Finish the plate off with shaved parmigiana Reggiano cheese and some chopped fresh basil to serve.
