Short Ribs with Tagliatelle

By Queenbee_47

I got this recipe from Everyday Italian a few years back. It is a little labor intensive, but oh so worth it!!!!

Ingredients

• 3 Tblsp. Olive Oil
• 1 Carrot, chopped
• 2 ozs. Chopped Pancetta
• 1/2 cup fresh Parsley
• 2 1/2 lbs. Beef Short Ribs
• 2 Garlic cloves
• Salt
• 1 (14 oz) can Tomatoes, diced
• Ground Black Pepper
• 1 Tblsp. Tomato Paste
• 1/4 cup Flour
• 1 tsp. chopped fresh Rosemary
• 1 medium Onion, chopped
• 1 tsp. dried Thyme
• 1/2 tsp. dried Oregano
• 1 Bay leaf
• 2 1/2 cups Beef broth
• 1 pd. Tagliatelle or Fettuccine
• 3/4 cup Red Wine
• 4 to 6 tsp. shaved Bittersweet Chocolate

Preparation

Step 1

Place olive oil in large heavy soup pot over medium heat. Cook the pancetta until crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper and dredge in the flour. Using a slotted spoon, remove the pancetta and set aside. Add the short ribs to the pan and brown all sides, about 7 minutes.
Combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add 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 and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth and wine. Bring mixture to a boil. Reduce the heat and simmer, covered for 1 hour,15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred meat and return it to the pot. Season with ½ teaspoon salt and ¾ teaspoon pepper or to taste. Cook pasta according to package directions. Drain and reserve 1 cup of cooking liquid. Add the pasta to meat and stir to combine. Add reserved pasta liquid ¼ cup at a time if needed. When ready to serve, top each serving with 1 teaspoon of shaved chocolate.