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| Prep Time | 20 minutes |
| Cook Time | 3 hours |
| Servings |
Servings
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Ingredients
- 3 tbsp olive oil
- 2 ounces Chopped Pancetta (about 1/2 cup)
- 2 1/2 pounds Short Rib
- Salt
- Fresh Ground Black Pepper
- 1/4 cup All Purpose Flour
- 1 Onion medium
- 1 Carrot chopped
- 1/2 cup Fresh Parsley
- 2 cloves garlic
- 1 (14 ounce) can Tomatoes Whole or Diced
- 1 tbsp Tomato Paste
- 1 tsp Fresh Rosemary chopped
- 1 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1 Bay Leaf
- 2 1/2 cups Beef Broth
- 3/4 cup Red Wine
- 1 pound tagliatelle Fresh or Dried
- 4-6 tsp Shaved Bittersweet Chocolate
Ingredients
|
Rate this recipe!
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Instructions
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Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
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Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
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Using a slotted spoon, remove the pancetta from the pan and set aside.
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Add the short ribs to the pan and brown n all sides, about 7 minutes total.
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Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
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Then add the tomatoes and tomato paste and pulse.
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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.
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Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
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Bring the mixture to a boil.
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Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
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Remove the lid and simmer for another hour and a half, stirring occasionally.
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Remove the meat and bones from the pot. Discard the bones.
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Shred the meat and return it to the pot.
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Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.