Pasta with Meat Sauce

I almost forgot to take pictures of this stuff.  In fact, I had already packed it up as leftovers by the time I thought of it.  This is a recipe from Cook’s Illustrated that is not complicated, for a change. 

It takes a pound and a half of ribs.  Beef short ribs will work, pork spare ribs or country style ribs.  First, brown the ribs.  Remove from pan and saute about a half an onion.  Add 1/2 cup red wine and reduce.  Add a 24 ounce can of diced tomatoes, some salt and pepper.  Put the ribs back in the pan with the tomatoes and simmer for one and a half to two hours, until the meat is very tender.  Take the meat out of the pan and wait for it to cool so you can shred it. 

Here’s where I had to vary from the recipe.  It didn’t really call for any other spices.  Boring.  So, I added red pepper flakes, some garlic, oregano and rosemary.  Threw the shredded meat back into the pan and simmered until the sauce thickened.  Then I boiled some pasta and threw it into the pan with about 1/2 cup freshly grated Parmesan cheese.  Pretty damned good with some garlic bread and a salad.

Extra Sauce 

   Leftover Pasta and Sauce


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