Short-Rib Ragu on Pappardelle Pasta

1lb. papperdelle pasta
3/4 cup freshly grated parmesan (preferably Reggiano)
½ cup toasted pinenuts

1 Tbls. olive oil
1tsp. chili pepper flakes
1 Tbls. minced garlic
1 tomato sauce (5 ½ ounces)

Braised Short Ribs
4 lbs. short ribs, seasoned with s&p
2 Tbls. olive oil
¼ cup onion, finely chopped
2 tsps. garlic, minced
1 cup port
1 cup dry red wine
6 cups beef stock
pinch of thyme
2 bay leaves

Heat olive oil in a Dutch oven on medium high heat. Sear ribs 5-7 minutes or until browned on all sides. Remove and set aside. Add onions and sauté then add garlic and cook for 1 minute. Add port and wine, stirring to deglaze the bottom of the pan, let wine reduce down. Add stock, thyme, bay leaves and ribs.

Place Dutch oven in 300-degree oven leaving lid slightly off to allow steam to escape or use a crock pot. Cook 4-5 hours or until meat is falling off the bone. Remove bones from liquid and allow to cool, remove all the meat from the bones and discard bones. Strain liquid through a fine mesh sieve and reduce down to about 4 cups, let cool then place in freezer to let any fat solidify and skim off the layer of fat.

Heat oil in pot add chilies and garlic, sauté for 20-30 seconds. Add short rib jus, meat and tomato sauce. Simmer sauce about 20-25 minutes. Taste for salt and pepper. Toss with cooked pasta, top with pine nuts and parmesan.

Serves 4-6.


French Lentil, Celery Root and Roquefort Salad

One 1 ¼ lb. celery root
1 cup French green lentils
6 Tbls. olive oil
3 Tbls. white wine vinegar
1 ½ tsp. minced garlic
1 tsp. minced fresh rosemary
large pinch of ground nutmeg
½ cup crumbled Roquefort cheese

Cook celery root in pot of boiling water until tender, about 45 minutes. Drain, cool and peel. Cut enough root into ¼ inch cubes to yield 1 ½ cups.

Cook lentils in pot of boiling water until just tender but still firm to bite, about 20 minutes. Drain; cool.

Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper; add cheese.

Mix root, lentils and dressing in bowl. Let stand at room temperature.

Serves four.