Short Ribs with Tagliatelle

By Cathie davidson

Food Network

Ingredients

• 3 TBL olive oil
• 2 oz chopped pancetta (about 1/2 cup)
• 4 pounds 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 (diced or whole)
• 1 TBL tomato paste
• 1 tsp. chopped fresh rosemary leaves
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 bay leaf
• 2 1/2 cups beef broth
• 3/4 cup red wine (I use one of the small bottles)
• 1 lb fresh or dried tagliatelle
• 4 to 6 tsp. shaved bittersweet chocolate (optional)

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 minutes. 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 minutes 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 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 the meat and return it to the pot. Season with 1/2 teas. salt and 3/4 teas pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender butt still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain pasta, reserving 1 cup of the cooking liquid. Add the past to the pot and stir to combine. Add the reserved past liquid 1/4 cup at a time, if needed, to moisten pasta. Transfer to serving bowls, to each bowl with 1 teas. of chocolate shavings. Serve immediately.

If you are not using all the sauce only make the pasta that you will need and combine with sauce. Freeze the remaining sauce it freezes very well.