Pappardelle with Short Rib Ragu

• 8 ounces, weight Pappardelle Pasta
• 3 whole Leftover Braised Short Ribs (See Note)
• 1 cup Leftover Braised Short Ribs Sauce (See Note)
• 2 Tablespoons Parsley, Chopped
• 2 ounces, weight Pecorino Romano, Shaved, For Garnish
• Olive Oil, For Drizzling

1. Note: This recipe uses leftovers from my Red Wine Braised Short Ribs.
2. See recipe in my TK recipe box or blog.
3. Bring a large pot of salted water to a boil.
4. The water should taste like salt water.
5. Add pasta and cook until al dente.
6. Drain, reserving 1 cup pasta water.
7. While pasta cooks, remove meat from bones and shred.
8. Add meat and leftover sauce to a large saute pan, bring to a boil and reduce to a simmer.
9. Toss pappardelle in the sauce to coat, adding a few spoonfuls of pasta water, as needed, to thin the sauce.
10. Toss with parsley, garnish with shaved cheese and drizzle with oil.
11. Enjoy.

pasta, short, sauce, parsley, romano, olive oil

Taken from tastykitchen.com/recipes/main-courses/pappardelle-with-short-rib-ragu/ (may not work)