Italian Holiday Table: Braised Short Rib Pasta
Recipe Type: Main
Cuisine: Italian Inspired
Make a heartwarming holiday meal of braised short rib sauce over pasta and a sweet finish of chocolate and hazelnut Baci filled and baked apples.
  • 1 Medium Onion, diced
  • 2 Carrots, diced
  • 2 Celery Stalks, diced
  • 1 TBSP Colavita Extra Virgin Olive Oil
  • 6 Short Ribs
  • (1) 28oz can Colavita Crushed Tomatoes
  • 1 C. Red Wine (we prefer Merlot)
  • 4 C. Vegetable Stock
  • 1 TBSP Tomato Paste
  • 1 Bay Leaf
  • 2 Garlic Cloves
  • ¾ lb Colavita Capellini
  • ½ C. Parmesan Cheese
  • Salt and Pepper to taste
  • 2 tsp Colavita Roasted Garlic Extra Virign Olive Oil
  1. Preheat oven to 375 degrees fahrenheit.
  2. Season short ribs with salt and pepper to taste; set aside.
  3. Heat a dutch oven on medium high heat browning each side of the short ribs (not fully cooking through, just browning each side), then remove from pan and set aside.
  4. In the same pan add in the olive oil, onion, carrots, and celery. Saute until tender, about 5-7 mins.
  5. Add in the tomato paste and wine and let the wine reduce for a minute.
  6. Then add in the water, vegetable stock, bay leaf, garlic cloves, and add the short ribs back into the pan.
  7. Cover and cook in the oven for about 3 hours or until the short ribs are tender.
  8. Remove short ribs from sauce and shred the meat from the bone; set aside.
  9. Ladle 4 cups of the sauce into a blender, skimming fat off the top before blending. Meanwhile, cook the capellini according to package directions.
  10. Blend the sauce until smooth and pour into a saucepan.
  11. Add the short rib meat, capellini, and parmesan cheese to the sauce and toss to combine. Then drizzle the garlic olive oil over the top to finish (add more or less to taste). Serve immediately.
Recipe by Honest Cooking at