Recipe of the month - Tagliatelle Short-rib Bolognese

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Chef Patron & Co-Founder Ryan Sell of Hungry Hippie, was introduced to cooking at a very young age in the kitchen. Spending 3 years in England working in one of Gordon Ramsay Restaurants (MAZE) under Chef Patron Jason Atherton.

Extract taken from July's 2023 Il-Bizzilla Magazine | Read more here

Tagliatelle Short-rib Bolognese


2 1/2 pounds English cut beef short ribs

3 tablespoon olive oil, divided

3 large carrots

1 large yellow onion

1 stalk celery

8 cloves garlic

2 tablespoon tomato paste

1 cup dry red wine

2 sprigs fresh rosemary, 4 sprigs fresh sage leaves & 12 sprigs fresh thyme

2 bay leaves

14 ounces crushed tomatoes

2 cup low-sodium beef broth

kosher salt & ground black pepper, to season


For Short-rib Ragu pasta:

24 ounces Tagliatelle

½ cup heavy cream

½ cup grated parmesan

Grated parmesan, finely chopped fresh herbs


For the Braised Short-rib Ragu Sauce:

First, peel and dice the carrots, onions and celery for the sofrito. To make the sauce, begin by adding olive oil to a large, heavy-bottomed pot over medium-high heat. Generously season the short ribs with 1 tablespoon kosher salt and pepper. Once the oil is simmering hot, carefully add in the seasoned short ribs to brown. Add the sofrito into the pot to also brown.

Once the short ribs brown, tie the rest of the herbs together using kitchen twine and add to the pot with bay leaves. Add crushed tomatoes, beef broth into the pot with the browned short ribs. Stir to combine. Bring the mixture to a boil. Once boiling, reduce heat to a low. Cover and simmer, stirring occasionally, for 2 1/2 – 3 hours, or until the short ribs are fall-apart tender. If the ragu begins to reduce too much, add more broth.

For the Short-rib Ragu Tagliatelle:

To make the Tagliatelle, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente.  Finish the short rib ragu sauce: Meanwhile, as the pasta boils, bring the braised short rib ragu up to a simmer. Stir in the heavy cream & parmesan cheese. Continue to simmer over low heat, stirring occasionally. Add the cooked pasta to the pot with the braised short rib ragu sauce, tossing to coat. The short rib ragu should evenly coat the pasta.