I made short ribs earlier this week and of course had leftovers. I decided to make a short rib ragu tonight. Feel free to store this one in your back pocket until it's cooler outside, but I think a nice comfort meal is a year-round treat. This made extra sauce that will be just as yummy over some homemade tagliatelle or dry rigatoni. I also made enough shells to take leftovers for lunch this week.
Stuffed Shells with Short Rib Ragu
- 10 large pasta shells
- 1 c. shredded, cooked short ribs
- 1 29-oz. can of crushed tomatoes
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2-3/4 c. red wine
- healthy pinch of crushed red pepper
- 3/4 c. ricotta cheese
- 2 garlic cloves, minced
- a few T. of shredded cheese for garnish
In a large pot, combine the tomato sauce, wine, garlic, red pepper, oregano, and basil. Season with salt and pepper and let it simmer for 20 minutes.
In another pot, bring a healthy amount of water to a boil. Season liberally with salt and add the shells. Cook for 10 minutes. Drain and let cool slightly.
Add the meat to the ragu and simmer another 7-8 minutes.
Preheat the oven to 350 degrees.
Spoon some of the sauce into the bottom of a baking dish. Lay the shells in the dish. Spoon 1-2 T. of the ragu into each shell. Top with 1/2 T. of ricotta. Spoon more ragu over the top. Cover with aluminum foil and transfer to the oven. Bake for 20-25 minutes.
Remove and garnish with shredded cheese, either pecorino romano or parmesan.