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MICHAEL SYMON Yia Yia’s Sunday Sauce

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2 pounds beef short ribs (bone-in)
1/4 cup olive oil
1 large Spanish onion (peeled, finely diced or grated)
6 cloves garlic (peeled, sliced)
1 tablespoon kosher salt (plus more to taste)
2 cans San Marzano tomatoes (with their juice, 28 ounces each)
1 cup dry red wine
1 bay leaf
1 tablespoon fresh oregano leaves
1/4 teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes (optional)
1 pound large rigatoni
1 bunch fresh basil leaves (torn, to garnish)
Parmesan (freshly grated, to serve)

Season ribs with Kosher salt and freshly ground black pepper.
Heat the oil in a 4-quart saucepan or large Dutch oven over medium-high heat. Working in batches, add the ribs and brown on all sides. Remove browned ribs to a dinner plate and set aside. Continue browning ribs and set aside.
Add the onion and cook until translucent, about 2 minutes. Add the garlic and Kosher salt and cook until tender, about 3 minutes. Squeeze the tomatoes one by one into the pan with their juice. Add the wine, browned beef, bay leaf, oregano, black pepper, and red pepper flakes, if using. Season with Kosher salt and freshly ground black pepper. Bring the sauce to a simmer, then reduce the heat to its lowest setting, and continue to cook for 3 to 3 1/2 hours.
Season to taste with Kosher salt and freshly ground black pepper. Remove the bay leaf and discard.
Fill a large pot with salted water and bring to a boil. Add the pasta and cook 1 minute less than package instructions. Drain. Add pasta back to pot. Ladle some of the sauce over the rigatoni and stir to coat.
Serve rigatoni with ribs and some more sauce on top. Garnish with basil and freshly grated Parmesan.
Tip: If not using right away, let the sauce cool, then cover, and refrigerate for up to 1 week or freeze for up to 2 months.

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