Tagliatelle with Short Rib Ragu is on its own level and is sophistication paired with comfort food. Making a grand entrance into both kitchens of old-time Italy and modern trattorias, this dish highlights a very soft, long-cooked beef rib tossed in a rich ragù together with pasta ribbons folded to match the occasion of dining. For anyone in search of the best short rib pasta recipe, this dish delivers a taste of Italy’s timeless culinary traditions.
Essentially prepared with crispy-fried sage, fresh green basil sprigs, and toasted garlic bacon squares, this humbly rustic dish is subtly endowed with much to admire within the fine dining scene. The layers of flavor and texture create a truly memorable experience, making it a must-try best short rib ragu recipe.
Serve it up for the rarest of times; from a note-written dinner just for you to a composed meal for guests, this dish will speak to people with its striking visual beauty as well as exciting layers of flavors. Whether served with short rib ragu with pappardelle or this unique tagliatelle with short rib ragu, it’s sure to impress anyone at your table.
Tagliatelle with Short Rib Ragu
Equipment
- 1 Skillet For sautéing garlic and sage
- 1 Saucepan For simmering ragù and veal jus
- 1 Pasta Pot For boiling tagliatelle
- 1 Garlic Press Optional, for fresh garlic
- 1 Cheese Grater For shaving Parmesan
- 1 Tongs For tossing pasta and serving
Ingredients
- 150 g Tagliatelle Pasta Cooked al dente
- 20 g Ragu Sauce Beef-based
- 75 g Braised Short Rib Pulled after slow-braising
- 15 g Parmesan Cheese Grana Padano, shaved
- 2 g Garlic Croutons Toasted
- 2 g Basil Fresh
- 3 g Fried Sage Leaves Crisp
- 3 ml Garlic Oil For sautéing
- 10 ml Veal Jus Optional, adds depth
- 2 g Salt Adjust to taste
- 1 g Black Pepper Cracked
- 2 ml Olive Oil Extra virgin
Instructions
- Ensure short rib is slow-braised and pulled. Prepare garlic croutons and fry sage leaves until crisp. Shave Parmesan into delicate curls.
- Heat 6ml garlic oil in a sauté pan. Add garlic and sauté until light brown. Pour in 300ml boiling water and stir in 40g ragu sauce.
- Cook 300g tagliatelle in a large pot until al dente (6–7 minutes). Drain, reserving some pasta water, and add pasta to the pan with sauce and 110g pulled short rib. Toss until coated and glossy.
- In a separate pan, warm 20ml ragu sauce and 40g braised short rib with 20ml veal jus until tender and rich.
- Season pasta with 4g salt and 2g black pepper. Add 15g shaved Parmesan and toss for even coating.
- Plate pasta in a warm, deep bowl, swirling it high. Top with remaining 40g beef and extra sauce. Garnish with 15g Parmesan, 4g micro basil, 6g crispy sage, and 4g garlic croutons. Drizzle with 4ml olive oil.
Notes
- Shred beef while hot to avoid dryness.
- Reserve pasta water to thicken sauce and enhance cohesion.
- Flash-fry sage in a non-stick pan until golden, pat dry, and sprinkle with sea salt.
- Store fresh basil in a glass of water; refrigerate braised short rib for up to 3 days or freeze.
- For a vegetarian version, use slow-roasted mushrooms and mushroom jus.
- Pair with Chianti Classico or sparkling grape juice for a complete experience.
🧬 Nutritional Benefits of Key Ingredients
🐄 Short Rib Beef
Short ribs are rich in taste and collagen. When braised or seared first and finished on the grill, they come out as a meaty protein food, which readily offers zinc, iron, and B vitamins.
🍝 Tagliatelle
Fresh, dried, or egg pasta provides less speedy-release energy. Cooking it al dente decreases the glycemic index, facilitating blood level regulation.
🧄 Garlic & Garlic Oil
Garlic gives us allicin, the best natural antibiotic, useful in boosting immunity and heart health. Garlic oil adds health and flavorful hints without ever overpowering.
🧀 Grana Padano Cheese
This cheese is lactose-free and, through its aging process, has deeper levels of why we need calcium, phosphorus, and vitamin A too (not to mention the way they are combined). Healthy bones and good vision require a balanced diet in nutrition.
🌿 ❤️ Sage & Basil
Destigmatized as mere garnishes, sage is good for digestion, and basil fights inflammation as well as providing vitamin K.
🛒 Ingredient Selection & Storage Tips
- Short Rib: Pick Bone-In Cuts for More Flavor. Braise and Creek while Warm. As long as there are hardly least 3 days since, it can be refrigerated. Otherwise, you may go all the way to the freezer.
- Tagliatelle: Fresh or bronze-cut pasta absorbs sauce nicely. Fresh pasta can be refrigerated, whereas dry pasta can be stored in an airtight container in a pantry.
- Grana Padano: See that you buy in a block to shred right before serving at the table for optimal texture and taste. Wrap in parchment in the cheese drawer for storage.
- Ragu Sauce: Prepare this from scratch with slow-simmered tomato, beef stock, and red wine, or use a high-end jarred version.
- Herbs: Basil can be stored in a glass of water on a counter, and fried sage can be kept in a jar at room temperature for a couple of days.
🍽️ Serving Ideas & Creative Variations
🌟 Plating Tips
- Use a deep and wide bowl to swirl the pasta up high and spotlight the toppings.
- Begin by drizzling garlic oil around the rim of the plate to give a shine.
- In addition, some fresh microgreens or petite edible flowers can always be used to embellish.
🔄 Varieties
- Vegetarian: Substitute mushrooms in slow-roasted form for beef (e.g., porcini or portobello) and top it with mushroom jus.
- Lighter Version: If you like a low-carb dish, stick with the zucchini noodles or whole-wheat tagliatelle.
- Cream Style: For a more indulgent taste, consider adding a little cream to the ragu – a little northern Italian stir, so to speak.
- Something Spicy: For its spicy punch, add a little spoonful of Calabrian pepper paste or chili oil.
🍷 Beverage Pairings
🍷 Alcoholic
- Chianti Classico or Barbera d’Asti: Big Italian reds can handle the strength and body of a beef ragout.
- Nero d’Avola or Primitivo: For that intense, ripe version, think of the tighter matching.
- Red Ale or Porter: The slight additional maltiness suits the slow-braised meatiness of the short rib.
🧃 Non-Alcoholic
- Sparkling Grape Juice: Its acid helps create a sense of wine mimicking.
- Iced Hibiscus Tea: A slight tartness and floral notes cut through the richness.
- Rosemary and Lemon Spritzer: Smells a little bright and fresh; refreshing on the palate.
🕰️ Best Time to Enjoy
This dish is ideal for:
- Dinner: Dinner greens have a taste of elegance. An elaborate structure makes them fitting for the evening meal.
- Weekend Lunch: The pasta will be your go-to dish whenever the weather turns cool, fulfilling and comforting.
- Special Occasions: Birthdays, anniversaries, or an at-home date night will be elevated by the delightful presentation and exquisite flavors of this dish.
💡 Pro Chef Tips
- Shred Beef While Still Hot: You would turn a small portion cold, becoming dry and stringy as a result.
- Use Some Pasta Water: A. rnonful thickens the sauce, thus ensuring better “togetherness” in this flavorful fusion of the ragù with the strands of pasta.
- Finish the Pasta in Sauce: In this way, every strand is coated; moreover, the flavors are locked into the pasta.
- A Word of Advice on Frying Sage: Crunchy, flash-fry the sage until slightly golden in a non-stick pan; pat dry on paper towels and sprinkle sea salt.
✍️ Final Thoughts
Country meets sophistication in a dish, a tagliatelle with short rib ragout. All Sundays are slow in pace, where the kitchen becomes the host to daily rites while the warmth of Italian cuisine contributes to this Mediterranean romance. Spaghetti to describe, that is a sensible tale — that sways us as tender beef, which sat meditating for so long, rough-textured sauce against velvety meat, and the details and manner of tender care lavished over just those last two handfuls of superlative ingredients!
Whether for oneself, one’s relatives, or a beloved, this dish does more than feed — it will resound with pleasure.
