Ingredients:
2 lb of fresh pappardelle pasta (ours is locally sourced from Severino Pasta in New Jersey
1lb of braised boneless beef short ribs
2 cups of roasted butternut squash (diced)
1 bunch of sage (chopped)
4 ounces of unsalted butter
Half a tablespoon of garlic minced
1 cup of veal stock
1/4 cup of red wine
Method
1. In a large sauté pan add butter and garlic to cook for 30 seconds until butter is melted and garlic is translucent
2. Add short ribs and red wine and bring up to a boil and reduce by half
3. Add roasted butternut squash and veal stock. Reduce down to half. In a separate pot blanch parppardelle in boiling salted water until al dente (3-4 minutes)
4. Strain pasta and add to sauté pan with sage
5. Season and serve.
