Beef Short Rib Ragu

One of the JOYS of my Sunday early mornings is to read the Sunday paper while sipping green tea with pomegranate, then coffee while listening to beautiful classical music. I always read the Pacific NW section, and here is Ethan Stowell's culinary offering from that. It is described as "meat that is so tender it just falls apart."
(serves 4)

2 T. EVOO
1&1/2 lbs. ground boneless short ribs
1 cup organic* finely diced carrots
1 cup finely diced sweet* onion
1 cup finely diced celery
4 cloves garlic, thinly sliced
1 cup white wine
2 28 oz. cans San Marzano tomatoes
2 fresh bay leaves
Kosher* salt
Freshly ground pepper
Freshly grated or shaved* Parmiagiano-Reggiano cheese

Heat olive oil in a wide Dutch oven or high-sided pan over high heat. When the oil is hot, add the ground meat. Brown the meat over med. heat for 8-10 min., stirring to break up any lumps. Drain most of the fat from the meat. Add the carrots, onion, celery and garlic, and cook until the veggies. are tender. Add the wine, stirring and scraping any browned bits from the bottom of the pan. Put the tomatoes and their liquid through a food mill, or puree in a food processor and strain to remove the seeds. Add the puree to the pot, and bring to a boil. Add the bay leaves and the S&P, to taste. Decrease the heat to low, and simmer, uncovered, for 1&1/2-2 hours, or until meat is quite tender, stirring occasionally to prevent sticking. While the ragu is cooking, make sure the liquid in the bottom doesn't run dry. If the liquid evaporates, add a little water and stir. When the sauce is finished, it should be thick with good body. Remove bay leaves, and serve over your favorite pasta. Top with freshly grated or shaved cheese.

"Encourage someone today to keep living for God."

And, GO HAWKS!!!!!!

Love,

MM