Tagliatelle Short-rib Bolognese

Tagliatelle Bolognese

Normally when I make a bolognese sauce I start with ground beef but since I like a good slow braise I thought that it would be nice to go with short ribs, which have a lot of flavour, and slowly simmer them until they are falling apart tender. A bolognese sauce is the perfect dish to build up tons of flavour and umami so I like to start by cooking some pancetta or bacon and then using the leftover grease to sear/caramelize the beef before adding the veggies and then delazing the pan with wine to get all of that browned caramelized flavour off the bottom. I continue to build up the flavour with dried porcini mushrooms, tomato paste, balsamic vinegar and Italian seasoning before finishing things off by adding parmesan, cream and a touch of fish sauce. Because this dish is a long slow braise dish it's perfect for the slow cooker so you can throw everything into the slow cooker in the morning and have a super tasty meal waiting for you when you get home at night! Once the meat has finished cooking it will be falling apart tender and you can serve it tossed with your favourite pasta and you will be in pure flavour heaven!

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