Tagliatelle with Short Rib Ragù

Name: Tagliatelle with Short Rib Ragù
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 2 ounces pancetta, chopped (about 1/2 cup); 2 1/2 pounds short ribs; Salt and freshly ground black pepper; 1/4 cup all-purpose flour; 1 medium onion, chopped; 1 carrot, peeled and chopped; 1/2 cup fresh flat-leaf parsley leaves; 2 garlic cloves; 1 (14.5-ounce) can tomatoes (whole or diced); 1 tablespoon tomato paste; 1 teaspoon chopped fresh rosemary; 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

January 26, 2012

Although this dish takes almost three hours to make, I promise you it’s so worth it. The short ribs become incredibly tender and moist, they fall off the bone. It’s the kind of meal you will dream about on a snowy night. The twist here is the shaved bittersweet chocolate, which gives the dish a sweet and savory yet extremely subtle component. You can leave it out, but trust me when I tell you that it’s the element everyone will be talking about when they taste this.

Recipe notes

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