Short Rib Pasta Sauce

Adapted by Mike McCauley with ❤️.


  • 1-2 lbs short ribs
  • 1 pack hot sausage
  • olive oil
  • 1 large onion
  • 3 tablespoons tomato paste
  • 5 cloves garlic
  • 2 28-ounce cans peeled tomatoes
  • 1 cup red wine
  • thyme
  • parsley
  • parmesan


  1. Let short ribs come to room temp and season with salt/pepper.
  2. Brown short ribs in a pot on all sides. Remove from pot.
  3. Brown sausage meat in pan as well. Remove and set aside with ribs.
  4. Saute onions and garlic in short rib/suasage juices.
  5. Add tomato paste and thyme and heat for another 30 seconds.
  6. Add wine and reduce until thick.
  7. Add peeled tomatoes and crush in the pot.
  8. Add short ribs/sausage back into pot.
  9. Cover, bring back to boil, then reduce heat to simmer for 3+ hours.
  10. About an hour before eating, remove bones, shred meat and return to pot.
  11. Remove lid and simmer until desired thickness.
  12. Top with parsley and parmesan.