Ingredients
- 3 tablespoons olive oil
- 2 ounces chopped pancetta (about 1/2 cup)
- 2 1/2 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-ounce) can tomatoes (whole or diced)
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh Rosemary leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 1/2 cups beef broth
- 3/4 cup red wine
Directions
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Heat the olive oil in a heavy bottom skillet. Saute the pancetta until golden brown. Season the short ribs with salt and pepper and dredge in the flour. Remove pancetta from pan and brown the short ribs on all sides. Meanwhile place the onion, carrot, garlic, and parsley in a food processor and blend until finely diced. Add the tomatoes and tomato paste and blend until well combined. Once the short ribs are browned, add the tomato mixture to the pan. 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 and 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 teaspoon salt and 3/4 teaspoon pepper, or to taste. Boil water and cook pasta until al dente. Add pasta to short rib and mix. Enjoy!