When you make noodles, you want sauce. We started with salted and overnight air-dried boneless short ribs that were in the refrigerator overnight. (I hijacked them from another project.) We grilled the short ribs to brown and flavor the meat. We put the short ribs in the pressure cooker with ground butternut squash, ground onions, hand-crushed Cento San Marzano tomatoes, soy sauce, fish sauce, and red and white wine. We cooked the mixture for 45 minutes on high pressure. When the pressure had dissipated, we used a fork to shred the meat into the sauce. We used the meaty ragout to dress freshly extruded pappardelle noodles. The noodles and I were very happy.
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