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Preheat oven to 350˚
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Over medium high heat, in a large dutch oven place olive oil
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Season meat generously with salt and pepper and place into dutch oven to brown. Caramelizing the meat adds a ton of flavor so please don’t skip this step.
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Do not over crowd the pan, please do the browning in stages to maintain the heat
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Reserve browned meat separately and add the mirepoix to the dutch oven to sauté. Ideally, we are looking for a light caramelization. Near the end of this stage add in the minced garlic being careful not to overcook.
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Add crushed tomatoes to the dutch oven with the vegetables
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Add in the tomato paste and allow to cook for a few minutes to marry the ingredients together
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At this point add in the red wine, the stock and return the meat to the pot to cook. Bring everything to a simmer (light boil)
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Place into the preheated oven to cook for 3hours.
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Each hour remove from oven and stir so any meat on the top will not burn
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Once cooked. Allow to cool slightly so the rib bones can be removed. Please take the time to shred the meat
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Strain out the vegetables and add to the reserved shredded meat. At this point I would recommend removing as much grease from the remaining sauce. As it will detract from the taste, use a fat separator or spoon. I realize this seems like one step too many but the final product makes it worthwhile
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Add all ingredients together to complete the RAGU
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Please cook the chopped kale over medium high heat to wilt. Season with salt and pepper
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Cook pasta as package dictates
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Combine ingredients to finish your dish and top with shaved parmesan