Rustic Slow-Simmered Mushroom and Meat Sauce
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8
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Course
Main Course
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Cuisine
Italian
Rustic Slow-Simmered Mushroom and Meat Sauce
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 tbsp olive oil
- 1¾ lbs beef short ribs trimmed of excess fat
- garlic powder to taste
- Sea Salt and Freshly Cracked Pepper to taste
- 8 oz cremini mushrooms sliced thickly
- 8 oz button mushrooms sliced thickly
- 1 small sweet yellow onion minced
- Dash of crushed red pepper flakes
- 4 cloves of garlic minced
- ½ cup dry red wine
- 1 28 oz can of crushed tomatoes
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat until shimmering.
- Season the short ribs with garlic powder, sea salt, and freshly cracked pepper, to taste.
- Place into the hot Dutch oven and sear all sides of the short ribs, turning with tongs, until golden brown, about 8-10 minutes. Really make sure you render the fat so the sauce won't be greasy later!
- Transfer the ribs to a plate then pour off all but 1 teaspoon of grease.
- Add the sliced cremini & button mushrooms and onion then sauté until tender, about 3-4 minutes.
- Add the crushed red pepper flakes and minced garlic and continue cooking, stirring constantly, for 1 minute.
- Deglaze the pan with the wine, making sure to scrape up the browned bits from the bottom of the pan. Cook, until the wine has reduced to a glaze, about 2 minutes.
- Add the short ribs and their juices back to the Dutch oven then add the crushed tomatoes.
- Bring to a boil, then reduce the heat to low, cover, and simmer gently, turning the ribs several times, until the meat is very tender and falls off the bones, about 2-3 hours.
- Transfer the ribs to a clean plate. When cool enough to handle, remove the meat from the bones and shred with fingers, discarding the fat, gristle, and bones.
- Return the shredded meat to the sauce in the Dutch oven.
- Bring the sauce to a simmer over medium heat and cook, uncovered, for about 5-10 minutes. Taste and season with sea salt and freshly cracked pepper, to taste. Serve over pasta of choice. Enjoy.
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