1kg beef short ribs
500g fresh or dried tagliatelle
400g canned tomatoes (whole or diced)
2 ½ cups beef broth
¾ cup red wine
3 tbsp olive oil
60g chopped pancetta
¼ cup all-purpose flour
4-6 tsp dark chocolate, shaved
1 medium onion, chopped
1 carrot, chopped
½ cup fresh parsley leaves
2 cloves garlic
1 tbsp tomato paste
1 tsp fresh rosemary leaves, chopped
1 tsp dried thyme
½ tsp dried oregano
1 bay leaf
freshly ground black pepper
1) Place the olive oil in a large and heavy pot over a medium heat.
2) Cook the pancetta in the pot until golden and crisp – about 4 minutes.
3) Season the short ribs with salt and pepper to taste, and dredge in the flour.
4) Remove the pancetta and set aside.
5) Add the short ribs to the pot and brown on all sides, about 7 minutes total.
6) Combine the carrot, parsley, onion and garlic in a food processor and blend until finely minced.
7) Then add the tomatoes and tomato paste and pulse.
8) When the short ribs are browned, carefully add the mixture from the food processor to the pot.
9) Return the pancetta to the pot and stir.
10) Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
11) Bring the mixture to a boil.
12) Reduce the heat and simmer while covered, for an hour and a quarter.
13) Then remove the lid and simmer uncovered for another hour and a half, stirring occasionally.
14) Remove the meat and bones from the pot and discard the bones.
15) Shred the meat and return to the pot.
16) Season with half a teaspoon of salt and three-quarters of a teaspoon of pepper, or to taste.
17) Cook pasta according to package directions.
18) Once cooked and drained, add the beef sauce mixture to the pasta a ladle-full at a time.
19) Add enough to coat the pasta and add a generous amount of meat.
20) Sprinkle with fresh parsley and serve with crusty bread.