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1
Preheat the oven to 325 degrees. Heat the olive oil in a large Dutch Oven (at least 5 quarts) over medium heat. Cook the pancetta until golden and crisp, about 5 minutes. Meanwhile, season the short ribs with the salt & pepper and dredge in flour. Using a slotted spoon, remove the pancetta from the pan and set it aside on a plate lined with paper towels to drain. Add the short ribs to the pan and cook until browned on all sides, approx. 7 - 8 minutes total. Lift the short ribs out and let cool briefly on a plate.
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2
Combine the onion, carrot, parsley, garlic, tomatoes and tomato paste in a food processor and pulse until finely minced. Once the short ribs are browned and removed from the pan, return the pancetta to the pan and add the tomato mixture. Stir and let cook 3 - 4 minutes until vegetables are softened. Add ruby port and sage, thyme, rosemary and bay leaf. Simmer until liquid is almost absorbed, approx. 4 minutes.
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3
Return the short ribs to the pot and add the beef stock. Bring the mixture to a simmer and then cover tightly and place casserole in oven, cooking until ribs are very tender (approx. 2 - 2 1/2 hours, depending on size of ribs).
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4
Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat and simmer to thicken sauce just slightly (add more beef stock if sauce is too thick for your liking). As soon as the ribs are cool enough to handle, shred the meat (if using bone-in ribs, remove the meat from the bones).
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5
Degrease the sauce and remove the bay leaf. Return shredded meat to the casserole and simmer to reduce sauce to desired consistency.
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6
Serve ragu in bowls over fresh papardelle pasta or polenta. Top with Parmesan or Pecorino Romany cheese and fresh parsley.
