Short Ribs with Tagliatelle

By Hwksrn

Preptime: 20 min
Cooktime: 3 hr

Ingredients

• 3 tablespoons olive oil
• 2 oz chopped pancetta (about 1/2 cup)
• 2 1/2 pounds of short ribs
• Salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 medium onion, chopped
• 1 carrot, chopped
• 1/2 cup fresh parsley leaves
• 2 cloves garlic
• 1 (14 oz) can tomatoes (whole or diced)
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon dried thyme
• 1/2 tesapoon dried oregano
• 1 bay leaf
• 2 1/2 cups beef broth
• 3/4 cup red wine
• 1 lb fresh or dried tagliatelle
• 4 to 6 teaspoons shaved bittersweet chocolate

Details

Servings 6

Preparation

Step 1

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 min. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 min total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hr and 15 min. Remove the lid and simmer for another 1 hr and 30 min. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 tespoon salt and 3/4 tespoon pepper.
Bring a large pot of salted water to boil. Add the pasta and cook until tender but still firm to the bite, ,about 8 to 10 min. Drian the pasta, reserving 1 cup cooking liquid. Add the pasta to the pot and stir to combine. Add the reserve pasta liquid 1/4 cup at a time if needed, to moisten pasta.