A childhood favorite gets a grown-up make-over with tender oven braised short ribs in a rich homemade tomato sauce. This beefaroni is comfort food at it’s best.
When I made classic sauce tomate a few weeks back one thing came to mind when I tasted it – beefaroni. Crazy, right? I mean, who thinks that? I expected inspiration to strike in the form of some kind of sophisticated dish, but instead I was transported right back to my childhood and thought that the perfect thing to make was beefaroni. The savory tomato sauce was begging for it – “make beefaroni”, it whispered.
Maybe you’re thinking about those little cans of pasta and meat sauce with the happy smiling “chef” on them, but the beefaroni I thought about was a beef/pasta/tomato concoction my mom used to make. I think she called it goulash – which, by the way, I call it Wyoming goulash as it wasn’t the traditional goulash made in places like Austria – and she would serve it up to my brothers and me and we would lick our plates clean. It was hearty, stick-to-your-ribs comfort food – we loved it.
So, yes, I whipped up another batch of classic tomate (with some slight adjustments) and made, what I like to call, grown-up beefaroni – it’s not exactly what I ate growing up, but it has the same spirit. Instead of ground beef, I used beef short ribs and braised them right in the sauce while it cooked in the oven. As you can imagine the sauce was infused with all kinds of beefy goodness and the short ribs just about melted they were so tender. It’s savory, rich, and comforting.
It’s grown-up beefaroni.
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A childhood favorite gets a make-over! This hearty pasta dish has tender beef short ribs and a rich tomato sauce – it’s comfort food at it’s best!
- 1 tablespoon olive oil
- 1 pound boneless beef short ribs, seasoned on all sides with salt and pepper
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 medium yellow onion, diced
- 2 cloves of garlic, chopped
- 1 (28-ounce) can whole plum tomatoes
- 16 ounces beef stock
- 3/4 tablespoon dried Italian seasoning
- 6 sprigs fresh parsley
- 12 ounces macaroni
- salt and pepper, to taste
- Preheat oven to 300 degrees.
- Heat the olive oil in a stock pot (or other large ovenproof pot) over medium-high heat. Cook the short ribs (in batches, if necessary, to avoid over-crowding the pan) on each side until browned. Remove them from the pan and set aside.
- Add the celery, carrots, onion, and garlic to the pan (lower the heat if needed to avoid browning) and cook them until they start to soften about five minutes or so. Add the tomatoes, breaking them up with a wooden spoon, along with all of the liquid from the can. Add the beef stock, Italian seasoning, and parsley sprigs. Stir it all together and add the short ribs. Bring it to a boil, turn off the heat and partially cover the pot with an oven-proof lid. Transfer it to the oven and let it simmer for at least two hours.
- When the sauce and beef are close to being done, cook the macaroni according to package directions. While it’s boiling remove the stock pot from the oven and take the short ribs out of the sauce. Using forks shred the beef into bite-sized pieces.
- Next, puree the sauce using an immersion blender. Give the sauce a taste and add more salt and pepper until it tastes right to you (start with a 1/2 teaspoon of each). Add the shredded beef to the sauce and stir. Once the pasta is cooked, drain it before adding it to the sauce and beef. Stir it all together, check again for seasoning (add more salt and pepper, if desired) and serve.
- Calories: 415
- Fat: 12g
- Carbohydrates: 51.8g
- Fiber: 5.4g
- Protein: 25.7g