INGREDIENTS
1/2 cup
Pancetta
4
Short ribs (about 2 pounds), boneless
1 clove
Garlic
1
Onion, diced (about 1 cup), small
2 tsp
Oregano, dried
2 tbsp
Parsley
20
Tomatoes (two 28-ounce cans, canned whole
1 pinch
Black pepper, coarse ground
1/2 tsp
Pepper
1/8 tsp
Red pepper flakes
1
heaping tbsp Salt
1 pinch
Salt
1 tbsp
Olive oil, extra-virgin
1/4 cup
Pine nuts
1/4 cup
Panko breadcrumbs
2 tbsp
Parmigiano-reggiano, grated