PICI WITH SHORT-RIB RAGU
These twirlable strands known as pici (pronounced "peachy") are fatter than spaghetti, and are a winning shape for pasta-making beginners and kids. While you play with the dough, the short ribs braise in the oven until they're fall-apart tender and saucy enough to coat the noodles-and melt in your mouth.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h45m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Season short ribs with salt and pepper. Heat oil in a large pot over medium-high. When it shimmers, add ribs in a single layer and cook, flipping once, until browned, 6 to 8 minutes. (Brown in two batches, if necessary.)
- Transfer short ribs to a plate; discard all but 2 tablespoons fat from pot. Add onion, carrots, celery, garlic, and rosemary and cook, stirring occasionally, until vegetables are golden in places, 5 to 7 minutes. Stir in cinnamon.
- Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated. Stir in tomatoes and broth. Return ribs and any accumulated juices to pot; bring to a boil. Partially cover, transfer to oven, and roast until meat is fork-tender, 2 1/2 to 3 hours. (Ragu can be refrigerated up to 3 days or frozen up to 4 months.)
- On a lightly floured surface, cut pasta dough in half. Roll one piece out to an approximately 4-by-12-inch rectangle (keeping other half wrapped); brush top with oil. Starting from one short end, cut into scant 1/4-inch-wide strips.
- On a clean surface (preferably a wooden board), roll each strip out to an 18-to-22-inch-long strand with flattened palms (pasta should resemble bucatini or extra-thick spaghetti). Transfer to a rimmed baking sheet dusted with flour (preferably semolina). Repeat with remaining dough.
- Cook pasta in a large pot of generously salted boiling water until al dente, 4 to 5 minutes. Reserve 1 cup pasta water; drain. Return ragu pot to medium-low heat; remove and discard rosemary. Using two forks, shred meat into bite-size pieces. Add pasta and 1/2 cup pasta water to ragu, tossing to combine.
- Cook, gently tossing a few more times, and adding more pasta water a little at a time if necessary, until sauce clings evenly to pasta, 2 to 3 minutes. Transfer pasta to bowls and garnish with parsley, cheese, and a drizzle of oil before serving.
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Lloyd
[email protected]I've made this dish several times and it's always a hit with my family and friends.
Anamta Ansari
[email protected]This dish was a bit time-consuming to make, but it was definitely worth it. The ragu was amazing and the pici noodles were perfectly cooked.
madison sohpie
[email protected]I followed the recipe exactly and the dish turned out perfectly. I would definitely recommend this recipe to others.
Elaney Kamoo
[email protected]I'm not a big fan of short ribs, but I loved this dish. The ragu was so flavorful and the pici noodles were cooked perfectly.
Abul Basar
[email protected]This recipe was a bit too complicated for me, but it turned out great in the end.
Firew Tamire
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Hambali Sophie
[email protected]I had some trouble finding pici noodles, but I ended up using spaghetti noodles instead and it still turned out great.
Good New
[email protected]The ragu was a bit bland, but the pici noodles were cooked perfectly.
John Duffy
[email protected]This dish was a bit too salty for my taste, but overall it was still good.
Christopher Rolle
[email protected]I've made this dish several times and it's always a hit. The ragu is so flavorful and the pici noodles are the perfect complement.
Judy Hockman
[email protected]This recipe was a bit more work than I expected, but it was definitely worth it. The ragu was amazing and the pici noodles were perfectly cooked.
Nana Tamusyo
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the ragu and the pici noodles were cooked perfectly.
Ginny
[email protected]This was a delicious and easy recipe to follow. The ragu was very flavorful and the pici noodles were perfectly cooked.
James Roark
[email protected]I followed the recipe exactly and the dish turned out perfectly. The ragu was rich and flavorful, and the pici noodles were cooked al dente. I would definitely recommend this recipe.
Apoc Luther7
[email protected]This was my first time making pici with short rib ragu, and it turned out great! The ragu was rich and flavorful, and the pici noodles were cooked perfectly. I will definitely be making this again.
Muhmmad Niaz
[email protected]This dish was a bit more work than I expected, but it was totally worth it! The ragu was amazing and the pici noodles were perfectly cooked. I will definitely be making this again.
Liza Rana
[email protected]I love this recipe! The ragu is so flavorful and the pici noodles are the perfect texture. I've made it several times and it's always a hit with my friends and family.
Jhakas Kawar
[email protected]This recipe was easy to follow and the end result was delicious. The ragu was rich and flavorful, and the pici noodles were cooked perfectly. I would definitely recommend this recipe.
Buhler Shezi
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. The ragu is so flavorful and hearty, and the pici noodles are the perfect complement. Five stars!
Ks entertainment
[email protected]This pici with short rib ragu was an absolute delight! The flavors were rich and complex, and the meat was fall-off-the-bone tender. I followed the recipe exactly, and it turned out perfectly.