Braised Short Rib Bolognese

A rich, meat-forward bolognese built around slow-braised short ribs and ground sirloin — deeper and more savory than a standard red-sauce pasta.

Ingredients

• Short Rib Base (adapted from Braised Short Ribs)
  • 2 lbs bone-in beef short ribs
  • Kosher salt and black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Chianti or Merlot)
  • 2 cups beef broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
• Bolognese
  • 1 lb ground sirloin
  • 8 oz cremini mushrooms, finely chopped
  • 1 (28 oz) can San Marzano crushed tomatoes
  • 1 (14.5 oz) can diced fire-roasted tomatoes
  • ½ cup whole milk
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
• To Serve
  • 1 lb spaghetti
  • Fresh basil, torn
  • Freshly grated Parmesan
  • Good olive oil for drizzling

Instructions

1. Season short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs until deeply browned on all sides, about 3-4 minutes per side. Work in batches to avoid crowding. Transfer to a plate.
2. Reduce heat to medium. Add onion, carrots, and celery to the drippings. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add garlic and tomato paste; stir 1 minute until fragrant.
3. Pour in red wine, scraping up any browned bits from the bottom. Simmer until reduced by half, about 3 minutes.
4. Return short ribs to the pot. Add beef broth, bay leaf, and thyme. Bring to a gentle simmer, then cover and transfer to a 325°F oven. Braise until beef is fork-tender and falling off the bone, 2½ to 3 hours.
5. Remove short ribs and let cool slightly. Shred meat from bones, discarding bones and any large pieces of fat. Shred into bite-sized pieces and set aside. Skim excess fat from the braising liquid.
6. In a large, heavy pot or Dutch oven, brown the ground sirloin over medium-high heat, breaking it into small crumbles, about 6 minutes. Add the mushrooms and cook until they release their liquid and begin to brown, about 5 minutes. Drain any excess fat.
7. Add the braising liquid, crushed tomatoes, and fire-roasted tomatoes to the pot. Stir in the milk and nutmeg. Bring to a gentle simmer and cook uncovered, stirring occasionally, until thickened and rich, about 45 minutes to 1 hour.
8. Stir in the shredded short rib meat and butter. Season with salt and pepper. Simmer 10 more minutes to meld flavors.
9. Meanwhile, cook spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1 cup pasta water before draining.
10. Toss the spaghetti with the bolognese, adding pasta water as needed to loosen the sauce so it clings to every strand.
11. Serve in warm bowls topped with torn fresh basil, a generous shower of Parmesan, and a drizzle of good olive oil.

Source/Story

Inspired by the Braised Short Rib Bolognese served at Fireside, Great Wolf Lodge Traverse City. Created after our family trip in 2026 — a comforting, lodge-worthy pasta that skips traditional marinara in favor of slow-cooked beef and red wine depth. Short rib base adapted from the Braised Short Ribs recipe, which itself originated from a family vacation dish of “short ribs on spaghetti.”

Notes

• Make ahead: The bolognese improves overnight. Cool, refrigerate, and reheat gently. Add a splash of broth when reheating if it has thickened too much.
• Wine choice: Use a wine you’d drink. Avoid anything labeled “cooking wine.”
• Wine-free alternatives: Replace the 1 cup red wine with one of the following for a similar depth:
  • Beef broth + balsamic vinegar: ¾ cup beef broth + 2 tablespoons balsamic vinegar. Adds acidity and a touch of sweetness that mimics wine’s brightness.
  • Mushroom broth: 1 cup mushroom broth. Brings earthy umami that stands in for wine’s complexity. Use in place of some of the braising broth for extra richness.
  • Pomegranate juice: ¾ cup pomegranate juice + 1 tablespoon red wine vinegar. The tartness and tannins closely echo red wine’s role in the sauce.
  • Grape juice + vinegar: ½ cup Concord grape juice + 2 tablespoons red wine vinegar. The closest flavor match — fruity, tart, and deep.
• Short ribs: Ask your butcher to cut them into 2-3 inch pieces for easier searing and braising.
• Freezer friendly: The bolognese (without pasta) freezes well for up to 3 months.