Puttanesca Sauce with Short Ribs
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A creative twist on the traditional Puttanesca sauce by adding ground short ribs, enhancing the flavor and making it a meaty version of the classic Italian dish.
01:00:00 total
Serves 6
medium
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Ingredients
- short ribs - watch the video to see (ground)
- olive oil - watch the video to see (a few glugs)
- garlic - watch the video to see (nice amount, chopped)
- anchovies - watch the video to see (chopped)
- capers - watch the video to see (a couple of fat tablespoons)
- whole pitted calamata olives - 5 oz (drained, 5 oz jar)
- whole peeled tomatoes - 28 oz (28 oz can, crushed by hand)
- red pepper flakes - 1 teaspoon (1 teaspoon or to taste)
- salt - watch the video to see (big pinch, to taste)
- black pepper - watch the video to see (to taste)
- fresh parmesan - watch the video to see (optional, for garnish)
- parsley - watch the video to see (for garnish)
- pasta - watch the video to see (cooked, type not specified)
Instructions
- Grind the Short Ribs: Grind slices of short rib small enough to fit into the feed tube of a grinder.
- Cook the Short Ribs: In a few glugs of olive oil, cook the ground short ribs until they start to get some color and begin to cook through.
- Add Garlic and Anchovies: Make space in the pan, add another squeeze of olive oil, and then add chopped garlic and anchovies.
- Incorporate Capers and Olives: Add capers and chopped calamata olives to the pan.
- Add Tomatoes: Crush whole peeled tomatoes by hand and add them to the pan. Stir to combine.
- Season the Sauce: Season with red pepper flakes, salt, and black pepper to taste.
- Simmer: Bring the sauce to a simmer and let it cook for about 15 minutes, covered, to meld the flavors.
- Combine with Pasta: Mix the sauce with cooked pasta, ensuring the pasta is fully coated. Optionally garnish with fresh parmesan and parsley before serving.
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