INGREDIENTS
1/4 lb
Hunk of pancetta
2 lb
Short ribs, bone in
2 tbsp
Basil
1
Bay leaf
1/2 cup
Carrot
1/2 cup
Celery
2 cloves
Garlic
1/2 tsp
Oregano, dried
2 tbsp
Parsley
1
Parsley
1/2 tsp
Thyme, dried
1 28 ounce can
Tomatoes, whole
1/2 cup
Yellow onion
1 tsp
Anchovy paste
1/2 cup
Beef broth
12 oz
Pappardelle pasta
1 tbsp
Flour
1/4 tsp
Red pepper
1
Salt and pepper
1
Parmigiano reggiano, Good
1/4 cup
Red wine