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1
Preheat the oven to 350u00b0F
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2
Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.)
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3
Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
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4
If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften.
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5
Stir in the garlic and cook 2 minutes.
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6
Stir in the mushrooms and cook 2 minutes more.
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7
Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
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8
Stir in the red pepper flakes and oregano.
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9
Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs.
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10
Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender.
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11
Adjust the sauce seasoning if necessary.
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12
Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan.
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13
Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
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14
Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente.
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15
Drain the rigatoni and return it to the pot.
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16
Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish.
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17
Serve with grated Parmigiano Reggiano sprinkled over the top.
