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Ingredients

• 3 to 4 pounds  meaty bone-in beef short ribs, preferably English style
•   Kosher salt and freshly ground black pepper
• 2 tablespoons  extra-virgin olive oil
• 3 ounces  thickly sliced pancetta (about 3 1/4-inch-thick slices) or 3 slices thick-cut bacon, cut into 1/2-inch squares
• 1   medium yellow onion, diced (about 1 heaping cup)
• 1   celery stalk, diced (about 1/2 cup)
• 1   carrot, diced (about 1/2 cup)
• 1/2 cup  sliced white mushrooms
• 3   large cloves garlic, coarsely chopped
• 2 tablespoons  tomato paste
•   Pinch crushed red pepper flakes
• 1/2 cup  dry white wine or dry vermouth
• 1   28-ounce can whole peeled tomatoes

Description

I've Turned These Braised Short Ribs Into A Ragu That's Fabulous Over Tube-shaped Pasta And Sprinkled With Parmesan (you Might Need To Reserve Some Of The Pasta Cooking Water For Loosening The Sauce). But You Can Also Leave The Ribs Whole And Serv

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