Name: Rosemary Short Rib Ragù
Ingredients: 3 lb. English-style bone-in beef short ribs; Freshly ground black pepper; 3 tsp. kosher salt, plus more; 6 Tbsp. extra-virgin olive oil, divided; 1 fennel bulb, coarsely chopped; 3 celery stalks, coarsely chopped; 5 garlic cloves, smashed; 2 sprigs rosemary; ½ cup dry white wine; 1 20 oz. jar Barilla® Vero Gusto Heritage Marinara Sauce; 24 oz. Barilla® Collezione Rigatoni; Finely grated Parmesan and crushed red pepper flakes (for serving)

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Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

Recipe notes