Umami Ragu Recipe (with Video)

Fortified Beef Stock
1. Add all ingredients to a saucepan.
2. Bring to a simmer over medium heat; as soon as the first bubbles appear, take off heat. Do not bring to a boil.
3. Let steep for an additional 10 minutes, then strain.
Ragu Sauce
1. Preheat oven to 300ºF.
2. Season short ribs with salt and pepper.
3. Sear over medium-high heat to get color on all sides, remove from pan.
4. Turn heat down to medium. If needed, add some extra olive oil.
5. In the same pan, add the onions, garlic, carrots, celery, and Fresno chili.
6. Cook for about 30 minutes, or until softened and slightly golden– we do not want any charring or dark browning.
7. Add tomato paste, cook out for a few minutes.
8. Add wine and cook out for an additional few minutes.
9. Pour sauce into a blender and blend until smooth.
10. Add back to a pan with the beef stock from earlier, mix, and seared short ribs, along with bay leaves and thyme.
11. Bring to a boil, cover, and place into an oven for at least 4 hours, removing the lid for the last 30 minutes.
12. Once done braising, pull short ribs out, shred, and add back to the sauce.
Pasta Assembly
1. Boil pasta for 2 minutes less than specified instructions on the box.
2. Make sure to save 1/4 cup of the starchy pasta water then strain.
3. Add sauce to the same pot, along with pasta water and optionally butter and parmesan.
4. Finish cooking over medium heat for the next 2 minutes while continuously stirring.
5. Serve with a dollop of the ginger scallion oil on top.