Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pancetta	2	ounces	chopped	50.4333	0.0	11.22	0.2833
beef rib	2 1/2	lb		3107.16	0.0	198.5634	250.2738
salt				-	-	-	-
black pepper			ground	-	-	-	-
purpose flour	1/4	cup		50.4333	0.0	11.22	0.2833
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
parsley leaf	1/2	cup		50.4333	0.0	11.22	0.2833
garlic clove	2			50.4333	0.0	11.22	0.2833
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
rosemary leaf	1	teaspoon	chopped	50.4333	0.0	11.22	0.2833
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
bay leaf	1			-	-	-	-
beef broth	2 1/2	cups		42.0	0.24	6.84	1.32
red wine	3/4	cup		-	-	-	-
tagliatelle pasta noodle	1			50.4333	0.0	11.22	0.2833
chocolate	4 -6	teaspoons	shaved bittersweet	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.