Short Rib Ragu with a Barolo

We paired this classic 2016 Barolo with Short Rib Ragu over squid ink 🦑Tagliatelle. We thought this pairing went exceptional well together. The acidity of the wine helped cut some of the rich texture of the Ragu. The chocolate 🍫added another dimension to the flavor profile of both the sauce and wine. The squid ink pasta took it over the top in both look and taste. 
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Definitely need to save this post if you are looking for an impressive meal. My oldest said, “Mom, you can make this again if you really want to ‘flex’ on someone”. 
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Grape ~ Nebbiolo, ABV 14.5, high acidity with the classic “tar and roses” profile. About $45 from @winespies
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⬇️Recipe by Giada De Laurentiis

❇️Ingredients

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate

❇️Directions

* Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
* 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.
* Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones.