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The Boston Globe

Food & dining

Sunday Supper

Recipe for pappardelle with spinach and spicy beef ragu

Serves 4

Salt and black pepper, to taste
12 ounces dried pappardelle (or substitute tagliatelle)
2 tablespoons olive oil
2 cloves garlic, thinly sliced
4 braised short ribs, meat removed from the bones and shredded
½ cup short rib cooking juices
1 teaspoon chopped fresh thyme
½ teaspoon crushed red pepper
1 can (14 ounces) diced tomatoes
5 ounces fresh baby spinach
1 cup shaved Parmesan
2 tablespoons chopped fresh parsley

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