Ingredients
1 (750 ml) bottle Barolo or other full-bodied red wine
4 to 4 1/2 lb beef short ribs, cut into individual 4-inch-long ribs
3 tbsp olive oil
2 oz sliced pancetta, chopped
1 medium onion, chopped
5 large garlic cloves, finely chopped
3 medium carrots, chopped
3 celery ribs, chopped
4 (4-6 inch) thyme sprigs
2 (6-8 inch) rosemary sprigs
1 (14-15 oz) can diced tomatoes in juice
2 cups water
Special equipment
12-inch-wide heavy nonreactive ovenproof pot at least 3 1/2 deep with a tight lid
Accompaniment
buttered egg pasta tossed with chopped parsley
Preparation
hai
