- Agoston Haraszthy born (1812)
Short Ribs Ragù
- 2 Tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 5 Pounds cooked spare ribs with gravy, meat removed from bones and shredded, one bone reserved
- One 12-ounce can tomato sauce
- 2 Tablespoons tomato paste
- 1 Tablespoon sugar
- 1 Tablespoon dried oregano
- 3 sprigs thyme
- 1 bay leaf
This recipe came about when a friend suggested we make a pasta sauce out of the leftover short ribs we had in the fridge. I also think it's worth mentioning that we did while trapped inside during a hurricane, and so this delicious dish was the result of luck and what we had on hand.
Heat the olive oil in a sauté pan over medium-high heat and cook the onion and garlic until the onion is translucent, about 5 minutes. Add the spare rib meat, the rib, and the gravy and heat through for 1 minutes. Add the tomato sauce, tomato paste, sugar, dried oregano, thyme, and bay leaf and stir. Simmer over medium-low heat for 30 minutes to 1 hour, until the sauce has thickened and the flavors have developed. Remove bay leaf and rib and serve with pasta.