The classic Italian favourite with tender beef strips.


  • 2 beef short ribs

  • 3 tbsp olive oil

  • 1 medium red onion, quartered

  • 1 medium yellow onion, quartered

  • 2 large carrots cut into 4cm lengths

  • 15 medium heritage tomatoes of assorted colours

  • 500ml beef stock

  • 1 head of garlic

  • 500g spaghetti, dried


  • 1.

    Set the oven to 180 degrees Celsius.

  • 2.

    Heat the olive oil in a large roasting tin on the hob.

  • 3.

    Brown the short ribs well on all sides.

  • 4.

    Add the carrots and onions and then place the roasting dish in the oven for 45 minutes.

  • 5.

    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.

  • 6.

    Cook the spaghetti as per the packet instructions and drain.

  • 7.

    After an hour remove the beef ribs to a chopping board to rest.

  • 8.

    Squeeze the garlic cloves from their skin and return to the tin.

  • 9.

    Using a slotted spoon or fork, lightly squash the tomatoes and mix in the garlic.

  • 10.

    Slide the meat off the bone and cut into strips. Return to tray.

  • 11.

    Add the cooked pasta to the roasting tin. Toss and mix well.

  • 12.

    Season and serve.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 1032kj
  • Fat Total 54g
  • Saturated Fat 20g
  • Protein 37g
  • Carbohydrate 100g
  • Sugar 16g
  • Sodium 307mg

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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