Inside the Rustic Kitchen · by Emily★ 5.0 (5)
Beef Short Rib Ragu with Porcini Mushrooms
NUTRITION · PER SERVING270M COOK
CAL 48%·PRO 73%
CARBS 54G23% OF CAL
6G FIBER7G SUGAR41G OTHER
FAT 62G58% OF CAL
26G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef short ribs slowly braised until tender in a rich tomato and red wine sauce with porcini mushrooms. Served over pappardelle with Parmesan for an indulgent Italian comfort meal.
mainitalianpastabeefdairy free
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1.2 - 1.3 kg (2.5-3lbs) beef short ribs
- 20 g (1/3 cup) dried porcini mushrooms
- 1 Carrot
- 1 Celery
- 1 Onion
- 700 g (24oz/3 cups) Passata (tomato puree US)
- 2 tablespoons Tomato concentrate (paste) (past)
- 1 litre (4 cups) beef stock (low sodium)
- 2 Bay leaves
- 125 ml (1/2 cup) red wine
- Olive oil
- Salt and pepper
- 1 lb (500g) Pappardelle pasta or other pasta of choice ((use half the ragu for this much pasta))
- Parmigiano Reggiano (for topping)
At a glance
PER SERVING · TIME 270M
CAL 48%·PRO 73%
CARBS 54G23% OF CAL
6G FIBER7G SUGAR41G OTHER
FAT 62G58% OF CAL
26G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h 20m
- Sodium
- 715mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 48mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.