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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound slab bacon or pancetta, diced
• 6-8 beef short ribs, bone-in
• Salt and pepper
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 onion, chopped
• 4 cloves garlic, sliced
• 1 teaspoon ground fennel or fennel pollen
• 1 large bay leaf
• 2 tablespoons tomato paste
• 1 herb bundle of sage, parsley, rosemary and thyme
• 2 cups dry red wine
• 1 can beef consommé
• 2 cups chicken stock
• 3/4 pound ditalini pasta or macaroni
• 1 can cannellini beans, drained
• 3/4 cup grated Parmigiano Reggiano cheese
• 3/4 cup grated Pecorino Romano cheese
• Chopped flat leaf parsley, for garnish

Description

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