Made with LOVE : Set the table for MOM with a delicious dinner at home

Red Wine Braised BeefShort Rib Ragu

Prep time: 25 minutes   ~   Cook time: 3 hours

• • 2 tablespoons olive oil
  • 4 pounds bone-in beef short ribs
  • salt & ground black pepper, to taste
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and finely diced
  • 1 small onion, chopped
  • 8 cloves garlic, finely chopped
  • 4 tablespoons tomato paste 
  • 1 cup red wine
  • 4 sprigs fresh rosemary
  • 2 sprigs fresh sage leaves, chopped
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 jar Bertolli d’Italia Marinara Sauce
  • 2 cups beef bone broth
  • water
  • 24 ounces pappardelle pasta or preferred pasta freshly grated Parmesan cheese, for garnish

Heat oven to 350° F. In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside. Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs. 

Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes. Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes. Carefully pour red wine into pot.

Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables. Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender. 

Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.

Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.­ Garnish with freshly grated Parmesan cheese. (Family Features)

Planning a delicious, Mother’s Day meal doesn’t have to take you any further than your own kitchen. You don’t have to be an accomplished chef, you can take inspiration from simple, quality Italian dishes to celebrate the link between food and love. 

Flavorful sauces make a great Italian meal, but the sauce doesn’t need to be made from scratch (at least, not completely). For example, Bertolli d’Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. ­Find more dishes perfect for sharing at Bertolli.com.

Italian Sausage Spinach ­and Tomato Rigatoni

Prep time: 10 minutes   ~   Cook time: 20 minutes

• • 1/2 box rigatoni pasta

  • 1 tablespoon olive oil

  • 1/2 cup onions, chopped

  • 4 cloves garlic, minced

  • 1/2 cup mushrooms, sliced

  • 16 ounces sweet Italian sausage

  • 1 jar Bertolli d’Italia Marinara Sauce

  • 2 cups fresh baby spinach

  • salt & pepper to taste

  • Parmesan cheese, for garnish

Bring large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside.

In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil.

Add baby spinach. Cook until spinach is mostly wilted. Season with salt and pepper, to taste.

Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.