Stick To Your Ribs Pasta Sauce Recipes

Steps:

• In large skillet, cook beef and Italian sausage until just slightly pink. Drain excess fat and set meat aside., In large pot over medium heat, saute onions and red pepper in oil. When onions are tender, add garlic and continue cooking until mixture begins to caramelize and turn golden, about 5 minutes. Reduce heat to low and add dry seasonings, stirring for 1 minute., Add water; scrape or deglaze bottom of pot and add the cooked meat and remaining ingredients. Simmer uncovered, stirring occasionally, for 1 1/2 hours. Serve with shredded Parmesan.

Steps:

• Preheat oven to 350 degrees F.
• On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
• Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
• Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
• Combine the panko bread crumbs and chopped chives in a medium bowl.
• In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
• Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
• In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
• To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.

Steps:

• Preheat oven to 450 degrees F.
• Put water on to boil for your pasta.
• Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
• Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
• Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
• While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
• To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

Steps:

• Place olive oil and 1 teaspoon butter in pan.
• Over med/high heat, sauté shallots until wilted.
• Add garlic, lightly sauté.
• Add mushrooms, sauté until wilted.
• Add wine and beef broth.
• Cook until broth is reduced by 1/2-2/3 (depends on how thick you want the sauce) Add cream, stir until thickened.
• Salt and pepper to taste.
• Garnish with chopped parsley.
• Serve over mashed potatoes or noodles.

Steps:

• Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat.
• Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent.
• Add the wine and cook over hight heat until it is reduced by more than half.
• Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan.
• Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well.
• Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir.
• Serve the pasta with sauce on top and some parmesan cheese on top.

Steps:

• For the short ribs:.
• Marinate the short ribs with wine, shallot, garlic and herbs overnight.
• Preheat the oven at 350 degrees F.
• Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
• Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
• For the filling:.
• Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
• Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
• In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
• For the pasta dough:.
• Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
• Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
• Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
• The pasta can be used right away or will keep in the refrigerator for up to a week.
• Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
• Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
• As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
• For the ravioli:.
• Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
• Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
• Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
• For the sauce:.
• In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
• For serving:.
• Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
• Cook's Notes:.
• A pasta machine is great for rolling and cutting the dough. They are inexpensive and can be found at major kitchen stores or online.
• You can also stuff the ravioli with ground meat or ricotta cheese.