Father's Day recipe: fresh tagliatelle with short rib ragù

Father's Day is approaching and, like every year, at Healthy Italia we are already working to create a special recipe to share with one of the most important people in our lives. An alternative to the classic gift, where you choose to dedicate attention, time, and care through a dish prepared slowly, full of authentic aromas and flavors: a slowly cooked ragù, served with fresh, homemade pasta.

This year, the choice fell on short rib ragù, a rich, intense, and hearty sauce, perfect for a family celebration and for a Sunday lunch with a strong flavor. 

Short rib ragù: the perfect recipe to pair with fresh tagliatelle

The preparation of short rib ragù is simple, but it requires a bit of patience: thanks to slow oven cooking, the meat becomes incredibly tender and flavorful. 

Before getting started, here are a few introductory notes: according to our recipe, the meat is seared and then slowly cooked with Chianti wine, tomato purée, a soffritto of carrot, celery, and onion, and fresh thyme. The result is a full-bodied, fragrant, and enveloping sauce, perfect for accompanying fresh, homemade pasta. 

The ideal pasta shape is fresh egg tagliatelle, which perfectly holds the ragù and makes the dish even more elegant and celebratory.

NB: The ragù tastes even better if prepared 24 hours in advance. An excellent reason to organize ahead of time and enjoy the celebration stress-free.

Ingredients for 4 servings

• 1 lb short ribs
• Salt
• Pepper
• Herb salt
• Extra virgin olive oil
• 1 garlic clove, smashed
• 2 tbsp red onion, finely chopped
• 1 tbsp carrot, finely chopped
• 1 tbsp celery, finely chopped
• 1⁄2 cup Chianti (red wine)
• 2 sprigs of fresh thyme
• 540 g tomato puree
• 1⁄2 tbsp coarse salt
• 1⁄4 tsp pepper

Timing

• Prep time: 15 minutes
• Cooking time: 3.5–4.5 hours
• Ready in: 4–5 hours

Directions

1. Preheat the oven to 300 °F.
2. Cut the short ribs into chunks and pat dry with paper towels.
3. Season all sides of the short ribs with salt, pepper, and herb salt.
4. Heat extra virgin olive oil in an oven-safe pan and add smashed garlic. Cook until lightly browned and remove.
5. Making sure the pan and oil are hot, then add the short ribs and sear on all sides. Remove from the pan and set aside.
6. Add the onion, carrot, and celery and cook until soft (do not brown).
7. Add the Chianti and simmer for 10 minutes, stirring occasionally.
8. Then add the tomato puree (mixed with a little water), fresh thyme, coarse salt, and pepper. Stir to combine.
9. Place the short ribs back in the pot, cover with a lid, and place in the oven for 2 hours.
10. After 2 hours, place the lid partially ajar and cook for an additional hour.
11. Remove the pot from the oven and take out the short ribs and thyme stems.
12. Shred the meat using 2 forks or your hands, discarding the fat.
13. Return the meat to the sauce.
14. Enjoy your meal!

Tip: This recipe is best made 24 hours in advance.

What about the fresh tagliatelle? Discover it in our Father's Day cooking class!

For Father's Day 2026, taking place on June 21, Healthy Italia is offering a special cooking class: Father's Day Brunch. 

The menu includes preparing fresh handmade green tagliatelle from scratch, teaching participants the art of fresh pasta making using the Marcato pasta machine and the practical Tacapasta drying rack.

The class lasts 2 hours and includes a table for two, designed to let fathers and their loved ones enjoy an experience centered around authentic Italian cooking and conviviality. 

Find out how Healthy Italia's cooking classes work, and reserve your spot now!