Short Rib Ragu with Pappardelle

Instructions

1. Preheat oven to 350°F. Place 1/2 cup broth and mushrooms in small saucepan. Bring to simmer on medium heat. Cover. Remove from heat and let stand 5 minutes. Strain mushrooms through fine-mesh strainer lined with coffee filter; reserve soaking liquid. Once cool enough to handle, finely chop mushrooms and set aside. 
2. Heat oil in large oven-safe saucepot or Dutch oven on medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste, sage, garlic powder, and marjoram. Cook 3 to 4 minutes, stirring frequently until mixture has darkened and fond has formed on bottom of pot. Increase heat to medium-high. Add wine; bring to simmer, stirring to remove brown bits. Cook 2 to 4 minutes, stirring frequently, until wine is reduced and mostly dry. Add tomato puree, remaining 1 cup broth, reserved mushroom soaking liquid, mushrooms and bay leaf. Bring to simmer.
3. Season short ribs with salt and pepper. Add to saucepot. Cover, and transfer to oven. 
4. Braise 1 hour, stirring about halfway through. Remove cover. Cook 1 hour longer or until beef is tender.
5. Remove pot from oven. Transfer beef to cutting board using slotted spoon. Cool 5 minutes. Shred into bite-size piece using 2 forks, discarding any fat. Skim excess fat from surface of sauce in pot. Stir in balsamic vinegar. Return beef to sauce and season with additional salt and pepper, to taste. 
6. Meanwhile, for the Pappardelle, place flour in large bowl. Make a well in the center of the flour. Whisk eggs, olive oil and salt in separate bowl. Pour the egg mixture into the well in the flour. Using a fork, begin to work flour into egg mixture. Working from the well outward, gradually mix dry ingredients into the egg mixture, until dough comes together and forms a shaggy mass. If dough seems too dry, add cold water as needed, 1 teaspoon at a time. If dough is too wet, sprinkle in additional flour, as needed.
7. Once dough comes together, turn out onto floured surface. Knead until a smooth ball forms, about 5 to 10 minutes. Place dough in clean bowl; cover with plastic wrap. Let rest 30 to 40 minutes at room temperature.
8. To roll and shape dough by hand, divide dough into 4 quarters. Flatten each quarter into an oval disc. Cover 3 disks with plastic wrap until ready to roll. Dust remaining disc lightly with flour. Dust rolling pin with flour. On a lightly floured surface, roll dough as thin as possible. Lift and rotate dough, sprinkling surface with more flour to prevent sticking, as needed. Continue rolling until dough is translucent (you should be able to see your hand through the dough).
9. Stretch dough into a long rectangle. Dust with flour and roll into a log. Cut into 3/4-inch thick pieces. Unroll and toss with flour, shaking lightly to remove excess. Transfer to parchment lined baking sheet, winding into nests, if desired. Repeat with remaining dough; set pasta aside and allow to dry 15 minute before cooking. 
10. To cook pasta, bring large pot of water to rolling boil. Add 1 tablespoon of salt to the water. Add pasta to boiling water, stirring to keep pasta from sticking together. Cook 3 to 4 minutes, or until desired doneness. Drain well. Serve Ragu over hot Pappardelle with crusty bread on the side. 

Test Kitchen Tips:

• To use a food processor instead of mixing ingredients by hand, place flour and salt in bowl of food processor. Pulse to mix. Add eggs and olive oil; pulse until dough pulls into a ball. If dough seems too wet, sprinkle in additional flour, pulsing to mix. If dough seems too dry, add additional cold water, 1 teaspoon at a time, pulsing until desired texture is reached. Turn dough out onto floured surfaced and knead 3 to 5 minutes. Continue as directed.
• Reserve pasta cooking water and use to thin Ragu to desired consistency. Stir in warm cooking water a tablespoon at a time.