Bucatini Pasta with Short Ribs and Capers and Rustic Marinara Sauce
Bucatini Pasta with Short Ribs is a beautiful entree when tossed with a rustic marinara sauce and braised short ribs. Restaurant quality with capers and Parmesan cheese.
Servings 6
Calories 678kcal
Ingredients
- For The Short Ribs
- 4 pounds short ribs Bone in
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 1/2 sweet onion diced
- 3 cloves garlic smashed and chopped
- 2 cups beef broth
- 2 Tablespoons Worcestershire Sauce
- 1 sprig fresh rosemary
- For The Rustic Marinara Sauce
- 1/4 cup olive oil
- 1 white onion diced
- 4 cloves garlic minced
- 28 ounces San Marzano Tomatoes canned, undrained
- 1 cup tomato sauce
- 3 ounces tomato paste
- 1/2 cup dry white wine
- 1/2 tablespoon dried oregano
- 1/4 teaspoon salt
- 1 teaspoon white sugar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoon fennel seed
- 1 bay leaves
- 1/2 cup freshly grated Pecorino-Romano cheese divided. Or Parmesan
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 teaspoon cider vinegar
- 1/2 cup Capers drained but not rinsed
Instructions
- For The Braised Short Ribs
- Preheat oven to 350 degrees.Season all sides of the short ribs with salt and pepper.Heat a heavy, oven-safe pot over high heat. Add olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side.
- Remove the ribs from pot and set aside. Lower heat and add in onion. Saute 2 to 3 minutes. Add garlic and saute until fragrant, about 1 minute.
- Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add the browned short ribs.. Place a rosemary sprig on top of the ribs. Cover cook in oven for about 2.5 hours, until meat is tender.
- For the Rustic Marinara Sauce
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook until fragrant. About 1 minute.
- Add Marzano tomatoes, white wine, tomato paste, tomato sauce, oregano, salt, sugar, black pepper, red pepper flakes, fennel seed and bay leaf into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Stir in the vinegar. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
- To Finish The Dish
- Place short ribs on a cutting board and when cool enough, with two forks, remove meat from bones and shred.
- Cook Bucatini pasta according to package directions.
- Drain pasta and place in a large pasta bowl. With tongs, toss in the shredded beef, and add enough of the sauce to generously cover the pasta and meat. Add in the capers and toss gently. Sprinkle with more cheese.
Nutrition
Calories: 678kcal | Carbohydrates: 24g | Protein: 50g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 136mg | Sodium: 1832mg | Potassium: 1647mg | Fiber: 5g | Sugar: 13g | Vitamin A: 840IU | Vitamin C: 23mg | Calcium: 221mg | Iron: 9mg