This recipe was a result of some leftover dishes that I cooked and thought of creating something different. From the beef shank soup (bulalo), there was about a cup and a half left of stock and a shank with some meat left. I deboned the shank, chopped, and placed them aside, added a cup of water to the stock and cooked the farfalla pasta for 9 minutes. I also had some leftover grilled red peppers and onions which I chopped and set aside. The leftover ragu was from the recipe I did with the meatballs (see last month's Ragu with Meatballs).
In a saute pan, combine the ragu sauce, chopped beef shank meat, and chopped red peppers and onions and heat for about a minute. Add the cooked aldente farfalla pasta and set on a pasta bowl. Add some parmesan cheese and serve!