Ingredients

Serves 6 to 8

　　3 pounds beef short ribs (sometimes called Flanken )

　　1 1/2 pounds plum tomatoes, cut into 1/4-inch slices

　　1 1/2 tablespoons minced garlic, mashed to a paste with 1/2 teaspoon salt

　　1 tablespoon vegetable oil

　　1 1/2 teaspoons chili powder

　　3/4 teaspoon ground cumin

　　1 pound penne or other tubular pasta

　　10 Kalamata or green Spanish olives, pitted if necessary and chopped fine

　　2 tablespoons Worcestershire sauce

　　1/4 cup fresh parsley leaves, washed well, spun dry, and minced

　　2 tablespoons freshly grated Parmesan

　　

Step 1

Preheat oven to 275°F.

　　

Step 2

In a heavy casserole just large enough to hold short ribs in one layer spread tomato slices evenly.

　　

Step 3

In a small bowl stir together garlic paste, oil, chili powder, and cumin and spread evenly on short ribs. Arrange short ribs on tomatoes and roast in middle of oven, covered tightly, 3 1/2 hours, basting once or twice after 1 hour. (Meat will give off juices as it cooks.) Transfer short ribs to a cutting board. Discard bones and gristle and chop meat. Chill meat, covered.

　　

Step 4

Force tomato mixture through a food mill fitted with fine disk into a bowl. Chill tomato sauce, covered, at least 1 hour or up to 24 hours, and skim fat.

　　

Step 5

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

　　

Step 6

Transfer tomato sauce to a saucepan and stir in meat, olives, Worcestershire sauce, and salt and pepper to taste. Bring sauce to a simmer and keep warm.

　　

Step 7

While sauce is heating, add pasta to boiling water and boil until al dente. Drain pasta in a colander and transfer to a large bowl. Pour sauce over pasta and stir together. Add parsley and Parmesan and toss to combine.