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1
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
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2
Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
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3
Using a slotted spoon, remove the pancetta from the pan and set aside.
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4
Add the short ribs to the pan and brown on all sides, about 7 minutes total.
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5
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.
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6
Once the short ribs are browned, carefully add the mixture from the food processor to the pot.
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7
Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
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8
Bring the mixture to a boil.
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9
Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
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10
Remove the lid and simmer for another hour and a half, stirring occasionally.
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11
Remove the meat and bones from the pot. Discard the bones.
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12
Shred the meat and return it to the pot.
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13
Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
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14
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.
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15
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.
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16
Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
