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Short Ribs & Sausage Ragu

Updated: May 7, 2021

This recipe makes the greatest sauce for a Sunday.

2 pounds of Short Ribs and one pound of sausage. 2 large cans of whole tomatoes with it's juices in a bowl broken up. One can of tomato paste. One Large onion diced and 5 cloves of garlic diced. One large carrot cut in chunks (this will be removed when the meat is done). Recipe: Olive oil in bottom of pot. Brown sausages on all sides. Remove. Salt & pepper both sides of short ribs and add to pot and brown them also on all sides and remove.

Dump out the grease except for 2 Tbsp. Put back on stove and toss in the onions and saute for about 10 minutes. Empty a can of paste in and move it all around and toss in the garlic. Saute a little longer and then put the meat back in. Empty in the canned tomatoes and stir it all up good. Add in the carrot pieces. Then I added in fresh parsley, Red Pepper, Oregano, 3 Bay Leaves and a Tbsp of sugar and salt and pepper. Cover and put in the oven on 350 for 3 1/2 hours, taking it out every half hour to give it a stir. When done, remove the meat and trim off all the fat and cut the meat in little pieces. Cut up the sausages in little pieces. Put the meat back in the pot and keep it on the stovetop on low. I made it in the morning and when it was all deboned I put it in a smaller pot and it looked like this when it was done.

Cook your pasta and reserve 1/2 cup of the pasta water. Get a big bowl and put your cooked pasta in. Dump in the pot of meat and the reserved pasta water. Mix well and serve with fresh Romano grated cheese.


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