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short-rib-ragu-rigatoni

I just got back home after a few weeks of traveling, and even though I ate incredible food, this is the one dish I couldn’t stop thinking about So I made it the minute I got back. The beef is slow-cooked in red wine until it’s fall-apart tender, then tossed with rigatoni so every bite is coated in that rich sauce. It’s exactly as good as I remembered. With a glass of Cabernet Sauvignon, it’s honestly the perfect night in.

Ingredients