Enjoy the depth of flavour achieved in this roasted bolognese sauce served with perfectly al-dente spaghetti.
Set the oven to 180 degrees celsius
Heat the olive oil in a large roasting tin on the hob
Brown the short ribs well on all sides
Add the carrots and onions and then place the roasting dish in the oven for 45 minutes
When the 45 minutes have elapsed tuck the tomatoes and the whole garlic head into the roasting tin. Pour in the beef stock and return to the oven for an hour of further cooking
Cook the spaghetti as per the packet instructions and drain
After an hour remove the beef ribs to a chopping board to rest
Squeeze the garlic cloves from their skin and return to the tin
Using a slotted spoon or fork, lightly squash the tomatoes and mix in the garlic
Slide the meat off the bone and cut into strips. Return to tray
Add the cooked pasta to the roasting tin. Toss and mix well
Season and serve
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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