Short Rib Ragu with Pappardelle Pasta

Pappardelle pasta is my FAVORITE pasta of all time, which explains why I always order it when we get Italian. While in Del Mar a few times last year, we stopped by Cucina Enoteca and tried their short rib ragu over pappardelle pasta -- it was love at first bite. I usually shy away from red meats, but after going to Spain for our honeymoon last year, I've learned to make a few exceptions for special occasions or when we eat out; we can call those "cheat" days. And of course, when eating something so delicious, what more reasonable thing to do than to try to create it ourselves? I'm sure the boy is excited I've started venturing into the red meats realm since for the last six years he has been stuck with chicken or fish when I'm ambitious but for the most part vegetarian on the day to day basis. This was my second attempt at cooking red meat (the first was an absolute flop). But this time, I had a weapon - my brand new Le Creuset dutch oven the boy got me for Christmas, and oh do I love it so.  

Recipe adapted from OC Weekly