Flava Packs’ Beef Short rib Ragu Recipe

Pat dry short ribs, season with Flava Packs’ and leave to marinate for up to 24hrs.

Remove from fridge 1hr before to warm.

Heat up a cast iron or casserole pan.

Coat the short ribs in oil and season generously with salt.

Add to the pan and seal on all sides.  Remove from pan and set aside.

Sweat down the Onions, Carrots, Celery, Spring Onions and chilli.

Add the Bay leaves, oregano and tomato puree.  Stir and leave for a few mins.

Add the red wine to cook off the alcohol then the tinned tomatoes and the beef broth.

Leave to simmer.

Check regularly to keep skimming the fat off the top.  Save for future use.

Once the ragu has cooked for around 2/3hrs, remove the short ribs and pull apart in a bowl.

Add the pasta to boiling water in a saucepan and cook according to the instructions on the packet.

Add the shredded meat back into the sauce, remove from heat, add butter and stir until mixed into the sauce.  Season to taste.

Remove Pasta and stir Extra Virgin Olive Oil, a bit of the sauce and season.

Serve in bowls, topped with Parmesan, Parsley and Black Pepper.