Stella Wines
Stella Rosa Discover a World of Flavors

Short Rib Ragu Pasta

Ingredients

  • 16 oz. Pappardelle Pasta
  • 1 cup Stella Rosa® Peach
  • 2 cups Beef Stock
  • 2 Tbsp. Contadina Tomato Paste
  • 28 oz. Can Contadina Crushed Tomatoes
  • 1 Onion, Diced
  • 2 Celery Stalks, Diced
  • 2 Carrots, Diced
  • 2 Bay Leaves
  • Salt and Pepper
  • 3 Tbsp Olive Oil
  • 1/4 cup Basil, Chopped
  • 5 Garlic Cloves, Minced
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese
  • 2 tsp. Italian Seasoning
Emmanuel Duverneau

by Emmanuel Duverneau

Bottle of Stella Rosa® Peach

Pairing Wine

Stella Rosa® Peach

Ingredients

  • 16 oz. Pappardelle Pasta
  • 1 cup Stella Rosa® Peach
  • 2 cups Beef Stock
  • 2 Tbsp. Contadina Tomato Paste
  • 28 oz. Can Contadina Crushed Tomatoes
  • 1 Onion, Diced
  • 2 Celery Stalks, Diced
  • 2 Carrots, Diced
  • 2 Bay Leaves
  • Salt and Pepper
  • 3 Tbsp Olive Oil
  • 1/4 cup Basil, Chopped
  • 5 Garlic Cloves, Minced
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese
  • 2 tsp. Italian Seasoning

Instructions

Season short ribs with salt and pepper. In a Dutch oven over medium high heat, braise short ribs on each side for about 2-3 minutes.

Turn heat down to a medium and sauté onions, carrots, and celery for about 15 minutes. Season with salt and pepper.

Add garlic and tomato paste. Cook for an additional 4 minutes. Make sure everything is fully mixed. Deglaze the pan with Stella Rosa® Peach and mix until fully combined, 5-7 minutes.

Add beef stock, Italian seasoning, parmesan rind, crushed tomatoes, and short ribs back to the pot and simmer for 3 hours.

Remove short ribs from the pot and shred meat. Add meat back to the pot and stir in heavy whipping cream and cooked noodles.