Beef Ragout Orecchiette with Acorn Squash

Ingredients

• 2 pounds Beef Short Ribs Boneless, cut into 1-1/2- inch pieces

Acorn Squash:

• 1 medium acorn squash, seeded and cut into 3/4-inch cubes
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly cracked black pepper, to taste

• 1 tablespoon Kosher salt
• 1 tablespoon black pepper, coarsely ground
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 5 garlic cloves, smashed
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 1/2 cup tomato passata
• 2 teaspoons Calabrian chili paste
• 1 teaspoon brown sugar
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves

1. Preheat the oven to 425º F.
2. Place the cubed squash on a sheet tray and toss with olive oil, salt and pepper. Spread evenly into one layer and roast for 35 to 40 minutes, tossing halfway through. Cook until soft and caramelized around the edges; set aside.
3. Season the Short Ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium high heat. Working in batches, sear beef until deeply browned on all sides. Transfer to a plate.
4. Reduce heat to medium, add onion, carrots, celery and garlic. Cook until softened and lightly caramelized, approximately 8 to 10 minutes.
5. Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer until reduced by half.
6. Return beef to the pot; add beef stock, tomato passata, chili paste, brown sugar, rosemary, thyme and bay leaves. Bring to a gentle simmer, then cover and cook over low heat for 2-1/2 to 3 hours. Beef should be fork-tender when finished, make sure to check the beef with a thermometer, USDA states medium-rare is 145º F.
7. Remove beef from braising liquid and shred or pull it into bite-sized pieces. Strain the braising liquid into a saucepan, discarding the vegetables and herbs. Simmer until reduced by half and slightly thickened, set aside.
8. Make orecchiette pasta. Bring a large pot of generously salted water to a boil. Cook pasta until al dente, reserving 1 cup of the pasta water before draining.
9. In a wide sauté pan, melt the butter over medium heat. Add shallots and cook slowly until soft and deeply caramelized, about 10 minutes. Add the shredded short ribs and reduced braising liquid, stirring to coat the meat.
10. Fold in the roasted squash, followed by the cooked orecchiette. Add a splash of reserved pasta water, if needed, to create a silky sauce.
11. Stir in the grated Parmesan, parsley and basil until cheese melts and sauce coats the pasta evenly. Taste and adjust seasoning with salt and pepper.
12. Finish with grated Parmesan on top. Enjoy. 

Nutrition information per serving, 6 servings: 910 Calories; 38 g Total Fat (15.0 g Saturated Fat; 1.5 g Trans Fat; 1.7 g Polyunsaturated Fat; 15.2 g Monounsaturated Fat); 115.0 mg Cholesterol; 740.0 mg Sodium; 98.0 g Total Carbohydrate; 7.7 g Dietary Fiber; 14.2 g Total Sugars; 2.5 g Added Sugars; 42.0 g Protein; 265.0 mg Calcium; 6.5 mg Iron; 1598.0 mg Potassium; 0.1 mcg Vitamin D; 0.3 mg Riboflavin; 11.6 mg Niacin; 0.8 mg Vitamin B6; 3.2 mcg Vitamin B12; 273.0 mg Phosphorus; 9.7 mg Zinc; 30.0 mcg Selenium; 92.3 mg Choline.