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
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate

Instructions

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 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.

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