The classic Italian favourite with tender beef strips.
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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