Short Rib Bolognese for an Elegant New Year's Meal
Serves: 8
  • 4 ounces baby bella mushrooms, chopped
  • 4 ounces pancetta, diced
  • 2 pounds short ribs, cut into 1-2 inch cubes (cut off bone if necessary; can add bones to crock pot for extra flavor)
  • 2 cups diced onion
  • 2 cups diced carrot
  • 6 cloves garlic, chopped
  • red pepper flakes to taste
  • 1 8-ounce can tomato paste
  • 2 cups dry white wine
  • 2 cups beef broth
  • 1 28-ounce can crushed tomatoes,
  • 2 tablespoons balsamic vinegar
  • 2 tsp oregano
  • 2 tsp, basil
  • 1 cup grated parmesan
  • ½ cup heavy cream or milk
  • salt and pepper to taste
  • 16 ounces gnocchi
  • grated parmesan for topping
  1. Brown the pancetta in a large saucepan over medium-high heat. Add to crockpot but keep the grease in the pan.
  2. Cook the ribs in the same pan over medium-high heat until browned on all sides. Transfer to crock pot.
  3. Cook the onions and carrots in same pan until tender.
  4. Add garlic, red pepper flakes, mushrooms and tomato paste, cook about a minute. Transfer all to crockpot.
  5. Deglaze the pan with wine, and transfer wine to crockpot along with broth, crushed tomatoes, balsamic vinegar, basil and oregano. Cook 8-10 hours on low or 4-5 hours on high.
  6. Stir in parmesan and cream and season with salt and pepper to taste.
  7. Serve over cooked gnocchi and top with parmesan.
Recipe by Lone Star Farm Blog - A Free Range Beef Farm in Lancaster County, Pennsylvania at