4 Serves
81 Mins
Finely dice the onion and garlic using a chefs knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
10 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
97 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
683 mg / 1,250 mgPotassium
1309 mg / 4,700 mgSodium
1071 mg / 2,300 mgZinc
25 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
97 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
29 g / 20 gCholesterol
248 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat and sear the beef short ribs until browned on all sides.
Remove the beef, then add the onion and garlic to the Dutch oven, sautéing until softened.
Return the beef short ribs to the pot, cover with liquid, and simmer on low heat until the meat is tender and falling off the bone.
Shred the beef using tongs and toss with cooked pappardelle pasta, seasoning with salt and pepper to taste.
Serve the ragu hot in bowls.
45
g90
g25
g
Italian
Italian