Rigatoni with Dark Cocoa and Red Wine Short Ribs

Step 1

In a large bowl add the tomatoes, with their juices.  If the tomatoes are whole, crush the them lightly by hand or use a square-head potato masher.  Set aside.

Step 2

Over medium heat, add the oil to a large 7-quart or larger pot, like a Dutch or French oven.  Add the pancetta and cook until crisp, stirring occasionally, about 5 minutes. Use a slotted spoon to transfer the pancetta to a bowl and set aside, leaving behind as much of the oil as possible.

Step 3

Meanwhile, trim away any excess fat from each rib taking care not to remove the silver-skin or the tough tissue that keeps the ribs together.  Pat the ribs dry with a paper towel and generously season with salt and pepper.  Dredge the ribs in flour, shaking off any excess.

Step 4

Add the onions to the pan along with the short ribs and cook until the ribs are brown on both sides and the onions are tender, about 5 minutes.

Step 5

Move the ribs to the side of the pan and expose the hot spot, the center. Add the tomato paste and allow it to sit for a minute or two for the sugars to caramelize. Add the garlic, gently stir it into the paste until fragrant, about 30 seconds. Turn off the heat and add the red wine, deglaze any brown bits that may have stuck to the bottom. Add the tomatoes and their juices, the pancetta, beef stock, rosemary, thyme, oregano, and cocoa powder. Give a gentle mix and drop in the bay leaf. Bring the contents to a full boil.  Then reduce the heat to a low simmer and cover with a fitted lid for 1 hour and 30 minutes.

Step 6

Remove the lid and continue a gentle simmer for another 1 hour and 15 minutes, stirring only occasionally.

Step 7

During the last 20 minutes, bring a separate large pot of water to a rolling boil.  Generously salt and add the pasta.  Cook, until just shy of al dente, tender yet firm to the bite, according to the package directions.  Reserve 2 cups (480 ml) of the pasta water before draining.  Drain well.

Step 8

In the meantime, shred the meat in the pot (using two forks to pull the meat apart).  Taste and adjust the seasonings, if necessary.

Step 9

Add the pasta to the shredded meat, tossing gently to combine.  Add only 1/4 cup (60 ml) of pasta water to the pot.  Mix to combine.  If more moisture is needed, add more of the reserved pasta water, 1/4 cup (60 ml) at a time, until desired consistency is reached.   The consistency should be thick enough to remain hearty, yet have movement and not be pasty or sticky.

Step 10

Transfer the pasta and short ribs to serving bowls.  Garnish each bowl with approximately 1 teaspoon of grated unsweetened 100% cacao shavings and the desired amount of grated cheese.  Serve hot.