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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. beef short ribs (bone-in Angus, top layer of fat removed)
- 2 Tbsp. olive oil
- kosher salt
- pepper
- 1 onions (large, diced)
- 4 garlic cloves (smashed)
- 2 rosemary sprigs (fresh)
- 2 cups red wine (I used Pinot Noir)
- 2 cups beef broth
- Zoodles
- 3 zucchini (large)
- kosher salt
- 1 1/4 cups half-and-half
- 1 cup mozzarella
- 1 1/2 cups pecorino romano
- 1/2 red bell pepper (diced)
- 1/2 yellow bell pepper (diced)
- 1/2 orange pepper (diced)
- 1 cup porcini mushrooms (sliced)
- 1/4 cup fresh basil (chopped)
- 2 garlic cloves (minced)
- 1 tsp. italian seasoning
- salt
- pepper
- 2 1/2 cups marinara sauce (Rao Homemade Tomato Basil)
- 2 1/2 cups shredded mozzarella (divided)
- 1 1/4 cups pecorino romano (freshly shredded, divided)
- 1/2 cup Parmesan (grated)
- olive oil (for drizzling)
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