Tagliatelle with Short Rib Ragu
A sophisticated yet comforting dish featuring slow-braised short rib in a rich ragù, tossed with tagliatelle, and garnished with crispy sage, fresh basil, and Parmesan.
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.