Winter calls for hearty dishes this one originates in Europe. It’s meaty short rubs will fuel you during the cold weather. Now it is usually done with Chuck roast I used short ribs. Then red wine plus some oregano, bay leaf, and rosemary. I used elbows because the work great with the dish. I hope you like it.

3 pounds short ribs boneless cut in 1 inch cubes
1/2 teaspoons salt
1 teaspoon pepper
1 tablespoon paprika
8 ounces red wine
1 bay leaf
1 teaspoon oregano
1 sprig rosemary
1 teaspoon tomato paste
2 tablespoons Worcestershire sauce
12 ounces elbow macaroni
12 ounces carrots diced
28 ounce crushed tomatoes
Oil for cooking

Heat oven to 300

Sprinkle short rib cubes with salt and pepper.

In a stock pot or cast iron skillet add oil to coat bottom. Brown on all sides. Add wine, Worcestershire , tomato paste and paprika.

In an oven safe baking dish add cubes, oregano rosemary, thyme and tomatoes.

Cover with foil and bake for 3 hours.

In a pot with 4 quarts water with 1 teaspoon of salt. Add macaroni and cook until Al dente’.

Add macaroni to beef pan and bake for 30 minutes.