Rosemary pappardelle w/ short rib ragu & horseradish crea

4 servings

Ingredients

Quantity Ingredient
2¼ cup Unbleached all purpose flour
¼ teaspoon Salt
4 larges Eggs
1 tablespoon Finely chopped fresh rosemary
2 teaspoons Olive oil
3 pounds Short ribs
¼ cup Olive oil
1 Onion, thinly sliced
3 Anchovy fillets, drained, minced
2 larges Garlic cloves, chopped
1 teaspoon Drained capers
2 cups Dry red wine
2 cups Canned beef stock or canned broth
1 cup Chicken stock or canned low-salt broth
1 cup Chicken stock or canned low-salt broth
1 cup Whipping cream
¼ cup Freshly grated horseradish
2 Carrots, coarsely chopped
2 cups Fresh peas or frozen

Directions

PAPPARDELLE

SHORT RIB RAGU

HORSERADISH CREAM

ASSEMBLY

Mix 2¼ C flour and salt in large bowl. Whisk eggs, rosemary and oil in medium bowl. Add egg mixture to dry ingredients and stir until dough comes together. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Gather dough into ball; flatten into disk. Wrap in plastic and let rest 30 minutes.

Cut dough into 4 pieces. Line 4 large baking sheets with waxed paper; dust with flour. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Run dough through machine twice, dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through twice. Repeat narrowing rollers and running dough through twice on each setting until pasta is 1/i6 inch thick, dusting with flour if sticky. Cut pasta into 8-inch long, ¾-inch-wide strips. Arrange pasta strips on prepared baking sheet. Repeat rolling and cutting of remaining dough pieces. Divide pasta among prepared baking sheets. Toss with flour on sheets to prevent sticking, then arrange pasta in single layer on baking sheets. Let stand 1 hour or up to 3 hours at room temperature to allow pasta to dry slightly.

(Pasta can be prepared 1 day ahead. Cover tightly and refrigerate.) SHORT RIB RAGU: Heat heavy large Dutch oven over high heat. Working in batches, add ribs and brown on all sides, about 7 minutes per batch.

Remove ribs from Dutch oven. Add oil to Dutch oven. Reduce heat to medium. Add onion, anchovies, garlic and capers and saute until onion is translucent, about 6 minutes. Increase heat to high. Add wine and boil until reduced by half, about 6 minutes. Add beef and chicken stocks and bring to boil. Return ribs to Dutch oven. Reduce heat to medium low, cover and simmer until meat is tender and falls off bones, stirring occasionally, about 1 hour 50 minutes.

Using tongs, remove bones and meat from stew. Transfer meat to plate; cool slightly. Cut meat into small pieces and return to stew. (Can be prepared 1 day ahead. Cover and refrigerate.) HORSERADISH CREAM: Combine all ingredients in heavy medium saucepan.

Simmer until reduced to ⅓ C, stirring occasionally, about 20 minutes. Set aside.

ASSEMBLY: Bring short rib ragu to simmer over medium heat. Add carrots and peas and cook until vegetables are tender and sauce thickens slightly, stirring frequently, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes.

Drain pasta and divide among 4 shallow soup bowls. Spoon ragu over pasta. Top with dollop of horseradish cream and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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