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Ingredients
US|METRIC
4 SERVINGS
- 1 sprig rosemary
- 3 sprigs thyme
- 1 bay leaf
- 1 handful parsley (small)
- 150 grams pancetta
- 1 Tbsp. olive oil
- 2 1/2 lb. beef short ribs
- salt and ground black pepper
- 1 carrots (large , peeled and diced)
- 1 parsnips (large , peeled and diced)
- 1 stalk celery (large , diced)
- 2 shallots (finely diced)
- 3 cloves garlic (peeled and left whole)
- 1/2 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 1/2 cup port
- 1 cup red wine
- 1 3/4 cups beef stock
- salt
- 1 lb. pappardelle pasta
- 3 Tbsp. parmigiano reggiano cheese
- 1/3 cup ricotta (fresh, torn into small pieces)
- 1/4 cup Italian parsley leaves (chopped)
- pepper
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NutritionView More
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1580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1580Calories from Fat1010 |
| % DAILY VALUE |
| Total Fat112g172% |
| Saturated Fat49g245% |
| Trans Fat |
| Cholesterol285mg95% |
| Sodium1110mg46% |
| Potassium1760mg50% |
| Protein62g |
| Calories from Fat1010 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A90% |
| Vitamin C45% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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