>> Saturday, 10 September 2011
I prefer eating pasta with fresh herb or vegetables sauces and definitely with meat sauces. Or better yet, pasta lightly dressed with excellent Olive Oil flavoured with garlic and salt and pepper is all I need. My indifference to milky-creamy-cheesey-sauces has nothing to do with my being lactose intolerant, I just prefer pasta sauces devoid of dairy products. I don't even bother with the generous showering of freshly grated parmesan cheese to finish the dish.
This short ribs pasta dish has intense flavour from the meat as the sauce is cooked down until it comes thick and glossy. The meat is shredded and added back to the sauce and then everything is tossed together, a generous addition of parsley for freshness and thinly sliced chili for some heat and this will dish have you returning for seconds. Get the recipe here.
Happy Weekend Everyone!