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Pasta with Roasted Vegetable Sauce and Short Ribs
Pasta with a sauce made from roasted vegetables, tomatoes, peppers, and garlic, served with pieces of short ribs cooked slowly until tender. Basil, thyme, and olive oil add an herby, smoky flavor to the sauce.
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Ingredients
- Short ribs (Beef pieces; quantity not specified)
- Salt (To taste; part of the recipe seasoning)
- Whole peppercorns (To taste; part of the recipe seasoning)
- Cloves (To taste; part of the recipe seasoning)
- Chili flakes (To taste; part of the recipe seasoning)
- Smoked paprika (For seasoning the short ribs)
- Oil (For browning and cooking the short ribs)
- Onion (For cooking the short ribs)
- Carrot (For cooking the short ribs)
- Celery (For cooking the short ribs)
- Garlic (For cooking and for the sauce; the transcript also mentions sliced garlic)
- Water (For adding liquid while cooking the meat and for boiling the pasta)
- Tomatoes (For the sauce and roasting)
- Red bell pepper (For the roasted sauce)
- Hot pepper (For the roasted sauce)
- Thyme (For the roasted vegetables and sauce)
- Olive oil (For roasting the vegetables and for the sauce)
- Pasta (Type and quantity not specified)
- Honey (A spoonful is mentioned in the transcript, without a confirmed specific quantity)
- Basil leaves (Two chopped leaves according to the transcript)
Steps
- 1
Mix the salt, whole peppercorns, cloves, and chili flakes to prepare the recipe seasoning, then use it with the smoked paprika to season the short ribs.
- 2
Heat the oil in a suitable pot, then add the short ribs and sear them until browned on the outside.
- 3
Add the onion, carrot, celery, garlic, and recipe seasoning to the pot with the meat.
- 4
Add the water to the pot, then return the meat to the liquid if you removed it while adding the vegetables.
- 5
Cover the pot and cook the short ribs over low heat for about three hours.
- 6
Prepare the pasta sauce by roasting the tomatoes, red bell pepper, hot pepper, and garlic with the thyme and a generous drizzle of olive oil. Add the recipe seasoning after the oil so the spices adhere to the vegetables during roasting.
- 7
Remove the pepper stem, then transfer the roasted vegetables along with the remaining roasting juices and garlic to a blender.
- 8
Blend the roasted vegetables with the roasting juices and garlic. Do not remove the skins from the peppers or tomatoes, to preserve the roasted, smoky flavor.
- 9
Bring water to a boil in another pot, then add the salt and pasta and cook until tender.
- 10
Prepare the sauce in a skillet or pot by adding the olive oil, sliced garlic, and tomatoes, then add the roasted sauce and a spoonful of honey.
- 11
Stir the sauce until it is ready for the pasta.
- 12
Remove the pasta from the cooking water and transfer it to the sauce.
- 13
Add the two chopped basil leaves, then toss the pasta with the sauce one final time.
- 14
Serve the pasta with the cooked short ribs.
Notes
The source does not specify ingredient quantities, the type of pasta, or detailed roasting and cooking temperatures. Therefore, exact measurements and roasting times cannot be provided without inventing information that is not present.
Nutrition per serving
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