Cavatelli Short-Rib Bolognese

Prep Time:10 minutes

Cook Time: 3 hours

Servings: 6

  • 1 cup shiitake mushrooms
  • 1/4 cup prosciutto, diced
  • 1 pound boneless short ribs or other stewing/braising cut of beef, cut into 1-2 inch cubes
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 4 cloves garlic, chopped
  • red pepper flakes to taste
  • 4 tablespoons tomato paste
  • 1 cup Ferrante’s Vino della Casa Red wine
  • 1 cup beef broth
  • 1 (28 ounce) can tomatoes, crushed
  • 1 sprig Sage, Thyme & Basil
  • 1/2 cup parmesan, grated
  • 1/4 cup heavy cream or milk
  • salt and pepper to taste
  • 8 ounces cavatelli pasta
  • grated parmesan to taste
  • fresh parsley and/or basil to taste
  1. Cook the beef in pan over medium-high heat until browned on all sides before setting aside.
  2. Add the onions, carrots, celery, shiitake mushrooms and prosciutto to the pan and cook until tender, about 10 minutes.
  3. Add the garlic, red pepper flakes, and tomato paste and saute until fragrant, about a minute.
  4. Add Ferrante’s Vino della Casa Red wine, deglaze the pan, add beef, tomatoes, and fresh herbs bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.) Add heavy cream or milk and simmer additional 2-3 minutes.
  5. Cook cavatelli pasta according to package directions.
  6. Toss fresh cavatelli with bolognese sauce and short ribs.
  7. Garnish with fresh grated parmesan cheese.
  8. Enjoy with a glass of Ferrante’s Vino della Casa Red!