Savor the rich flavors of Italy tonight with a comforting dish that combines creamy ricotta and tender short ribs in a mouthwatering tomato sauce.

1

Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add the short ribs and sear them on all sides until browned, about 8 to 10 minutes.

2

Remove the short ribs and set them aside. In the same pot, add the chopped onion and minced garlic, and sauté them until they are soft and fragrant, about 3 to 5 minutes.

3

Return the short ribs to the pot, and pour in the 28 ounces of canned tomatoes along with the beef broth. Add the bay leaves, 1 teaspoon of salt, and 1 teaspoon of pepper.

4

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours, allowing the flavors to meld and the meat to become tender.

5

While the ribs are simmering, prepare the ricotta. In a bowl, add the ricotta and 1 tablespoon of fresh parsley, and mix well. Set aside.

6

Once the short ribs are tender, remove them from the pot and shred the meat, discarding any bones. Return the shredded meat to the pot and stir well.

7

To serve, ladle the short rib and tomato sauce into bowls, topped with dollops of the ricotta mixture and an extra sprinkle of parsley.

4

• Add a splash of red wine for extra depth of flavor.
• Serve over creamy polenta or pasta instead of just in a bowl for a heartier meal.
• Garnish with grated Parmesan cheese and a drizzle of balsamic reduction for an elegant touch.

• Choose well-marbled short ribs for maximum flavor and tenderness.
• Allow the sauce to simmer longer if you have time; the flavors will deepen.
• Serve with crusty bread to soak up the delicious sauce.

• fat: 45g
• protein: 50g
• calories: 800
• carbohydrates: 40g

This dish is rich in protein from the short ribs and calcium from the ricotta, providing a hearty and satisfying meal with a good balance of macronutrients.

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