Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Mushroom and beef short rib ragu

A delectable ragu with rustic mushrooms and beef meaty short rib.
No ratings yet
Prep Time 1 hour
Cook Time 2 hours 15 minutes
Course Dinner, More Mushroom less Meat, Pasta Perfect
Cuisine Italian
Servings 4


  • 15 ml oil
  • 400 g beef short rib
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 carrot, diced
  • 60 ml red wine optional
  • 500 ml beef stock
  • 15 ml oregano leaves
  • 45 ml tomato paste
  • 300 g portabellini mushrooms, sliced

To serve:

  • 400 g tagliatelle, cooked
  • Parmesan cheese
  • a few basil leaves


  • Preheat the oven to 180°C.
    Heat the oil in a pan and brown the short ribs in batches until browned all over.
  • Transfer the shortribs to an ovenproof casserole.
    Return the pan to the stove and gently fry the onion, garlic and carrot for 5 minutes, stirring occasionally.
  • Transfer the mixture to the casserole and add the red wine, beef stock, oregano and tomato paste.
    Cover and cook the casserole in the oven for 30 minutes.
  • Reduce the temperature 160°C and cook for 2 hours or until the meat is tender.
    Stir in the mushrooms and return the casserole to the oven for 10 minutes.
  • Allow to stand for 15 minutes and pull away the meat from the bones using 2 forks.
    Return the meat to the casserole, keep warm, and serve with fresh tagliatelle, Parmesan cheese and fresh basil leaves.
Keyword italian, pasta