• Lauren Palmeri

Palmeri Sunday Sauce


8 large beef short ribs

1 large onion, finely diced

2 large carrots, peeled and grated

3 stalks celery, finely diced

3 cloves garlic, minced

4 oz tomato paste

2 Tbsp Italian seasoning

1 cup red wine, such as cabernet sauvignon

3, 28 oz cans whole peeled San Marzano tomatoes, crushed by hand

meatballs and 1 pound Italian sausage

1 pound rigatoni

ricotta and grated pecorino, to serve

salt, pepper, red pepper flakes, to taste

extra-virgin olive oil

Heat 2-3 tablespoons olive oil in large, heavy-bottomed pot over medium-high. Dry short ribs with paper towels and season with salt and pepper. Brown short ribs on all sides, about 8 minutes. Remove to a plate and set aside. Add the onion, carrots, celery and garlic. Season with salt and pepper. Saute over medium until softened, about 5 minutes. Add Italian seasoning and red pepper flakes to taste; saute for 2 minutes. Add tomato paste, stir to coat vegetables and cook until fragrant and a deeper red color, about 2 more minutes. Deglaze with red wine; bring to a simmer and cook for 1-2 minutes. Add the tomatoes and short ribs, and bring to a simmer. Cook for 2 hours.

Meanwhile, make meatballs. Add meatballs and sausage to sauce and cook for 30 minutes on low heat.

Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Strain pasta and return to pot. Coat pasta with enough sauce to keep from sticking. Serve pasta with more sauce on top, choice of meat, warmed ricotta and grated pecorino cheese. Enjoy!


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