Short Rib Ragu

Описание: This was an interesting one, as I started cooking on Saturday night and accidentally finished cooking Monday evening. The beauty of the slow cook.

When you go low and slow for this long, the veg turns into the most sweet and unctuous flavour bomb, with the meat shredding and falling off the bone.

Served with my new favorite pasta, mafaldine. Because it looks cool and sounds cool.

Very easy recipe (that doesn’t need to take 48 hours), highly recommend.