Wow Linda, I can’t wait to try your sauce, and our time in Manhattan was Awesome! We absolutely loved this fun pasta… Here is how I decided to share it.
Busiate With Short Rib & Mushroom Bolognese
1 lb Busiate pasta cooked according to the package directions, reserve some pasta water
2 beef short ribs
2 cups marinara sauce
2 whole roasted red peppers finely diced
2 onions diced
2 cups Paris mushrooms quartered
2 cloves garlic
1/2 cup Pino Grigio
1/2 cup chicken stock
salt & pepper to taste
1 Tbs olive oil
Heat the oven to 325 F. Generously salt & pepper the short ribs. Heat a cast iron skillet on medium-high for about 4 minutes. Add the oil and then quickly add the short ribs. Brown on every side. Pull off the heat and remove the short ribs. Turn the heat to low and return the pan. Add the onions and cook for about 5 minutes stirring often. Next add the garlic. Cook for one minute. Add the mushrooms. Next add the wine, and then the stock. Return the short ribs, cover and place in the oven for about 2 1/2 hours.
Remove the ribs from the oven and the pot and set aside to cool slightly. Add the marinara sauce and the red peppers. Bring to a simmer. Shred the short ribs, add the pasta and if you need to thin it out add some of the reserved pasta water.