Braised Short Rib Ragu

My favorite dish at Macaroni Grill is the Braised Beef Rigatoni. I crave this dish often, mostly when I was pregnant with Stella, but even during the cold winter months. I made this last weekend, and it was pretty close to the real deal, and it turned out delicious! Enjoy!


Ingredients.

2 cans of plum tomatoes (crush yourself) I used Organics Brand
1 large can crushed tomatoes (use 3/4) I used S & W brand
2 tbsp tomato paste, I used Organics brand
5 garlic cloves, crushed, peeled and coarsely chopped
1 onion, diced
2 carrots, peeled and sliced
red wine (for deglazing) about 1/4 - 1/2 c
sugar about two tablespoons, again to taste
2 lbs. short ribs on the bone
EVOO about 2 tablespoons
Rigatoni Pasta - cooked according to directions
salt and pepper to taste

DIRECTIONS.
Pour 2 tbsp EVOO in a sauce pot, heat over high heat. When hot, place salt / peppered short ribs in pot and cook over high heat for two minutes on each side. Ribs should be a dark brown on each side. Remove ribs and place on plate. Turn burner down to medium high heat, saute onion, garlic and carrots. Add tomato paste. When soft, add red wine and turn heat to high, deglaze the pot. Turn down to medium high and let most of the alcohol evaporate. Return ribs to pot, add tomatoes and sugar and turn bring the sauce to a boil. Once boiling, reduce heat down to low and simmer all day. When ready to serve, remove ribs to a cutting board and remove meat from bones. Discard bones and return meat to sauce. Serve over rigatoni.