This delicious short rib ragu uses short ribs, carrots, onions, tomatoes, beef broth and red wine to make the most delicious sauce. Slowly stewed for 3 hours, it's bound to be a hit at Sunday dinner!
In a large pot on medium heat, heat 2 tbsp of the olive oil. Add pancetta and fry until pancetta is cooked and slightly crisp. Remove from the pot and drain on a paper towel.
Season flour with salt and pepper, and dredge short ribs in flour. Add short ribs to the same pot that the pancetta was cooking in. Cook the short ribs on each side until browned, about 7 minutes total. Remove from the pot.
When the sauce is almost done, bring a large pot of water to boil. Throw in the pappardelle when the water is boiling, and add salt to the pasta water.
Once pappardelle are cooked to al dente, drain, and add the sauce to the pappardelle. Leave the short ribs aside to use as a main dish. Alternatively, you can shred the short ribs up and mix them in with the pappardelle.