Lunch Break: Short Rib Bolognese with Pappardelle Pasta

Christopher Gawronski, Chef, Italian RPM

RPM Italian – 52 W. Illinois Street, Chicago



Serving: 4-6 people


250 grams (about 2 cups) fine “00” flour, plus more as needed
10 large egg yolks
5 lbs. boneless beef short ribs
Kosher salt and freshly ground black pepper
¼ cup grapeseed oil
1 large onion, chopped
4 garlic cloves, minced
A 15 oz. can tomato puree
1 pint. chicken stock
¼ cup olive oil
6-8 whole roasted tomatoes (or 15 oz whole fire roasted tomatoes)
4 tbsp. (half stick) unsalted butter, cubed and chilled
2 tbsp. chopped parsley, plus more for garnish
1 cup grated Pecorino Romano cheese, plus more for garnish


1. Place the flour in a mound on a board or in a medium bowl, making a well in the center. Add the egg yolks, breaking them lightly. Using your fingers, gently stir the yolks from the middle of the well outward, gradually adding more flour little by little into the egg.
2. Once the flour has just been incorporated, shape the dough into a ball and knead on a lightly floured work surface, adding more flour as needed. Continue kneading until the dough is smooth and shiny, about 10 minutes.
3. Wrap dough in plastic wrap and let rest at room temperature for at least 30 minutes and up to 1 hour.
4. Sprinkle work surface and rolling pin with flour. Starting in the center of the dough, roll it out into a large rectangle about 1/8″ thick.
5. Fold the sheet in half twice, then using a large, sharp knife, cut the dough into ¾-inch-wide pappardelle noodles. Mix the noodles with the semolina or cover with a slightly damp cloth to prevent them from sticking if they do not cook right away.
6. Just before serving, bring a large pot of salted water to a boil, add the pasta and cook quickly until the pasta comes to the surface, about 15 seconds. Check that the pasta is al dente then drain it.

1. Preheat oven to 300ºF. Season short ribs with salt and black pepper on all sides.
2. In a large Dutch oven over medium-high heat, add ¼ cup grapeseed oil and sear meat on both sides until caramelized. Add onion and garlic, cook until translucent.
3. Add tomato puree and chicken broth; bring to a boil. Cover and braise the short ribs in the oven for 3 hours.
4. Remove meat from sauce and shred into 1-inch pieces; reserve the meat and the stew sauce separately.

1. In a large skillet, heat the olive oil and 1 tbsp. coarse black pepper. Add about 2 cups reserved braised short ribs and roasted tomatoes, stirring to break up. Add 1½ cups reserved stew, 4 tbsp. butter and 2 tbsp. chopped parsley; stir to combine.
2. Carefully add the cooked pappardelle, tossing to coat.
3. Sprinkle 1 cup grated Pecorino cheese; season to taste with salt and pepper.
4. Divide bolognese among 4-6 shallow pasta bowls. Top each with more parsley, pecorino and black pepper.