Short Rib Ragu

Heat a large cast-iron skillet over medium heat. Cook 8 oz pancetta (or bacon) until crisp and the fat has begun to render. Remove from the pan.

Remove all but 1 tbsp oil from pan. Place the short ribs in the pan and sear each side, about 30-60 seconds per side. Remove from heat.

Divide chopped celery, carrot, onion, garlic, tomato paste, chopped tomatoes, beef stock, and fresh thyme between 2 Suvie pans. Add 1 tsp salt and 1/2 tsp pepper and stir to combine. Nestle pancetta and short ribs into the vegetable mixture.

Place pans in Suvie, input cook settings and cook now or schedule. Bottom Zone: Slow Cook Low for 6 hours.

Place pappardelle nests in the Suvie starch strainer set within the Suvie pasta pot. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 4 cups, 8 minutes.

After the cook, remove pans from Suvie. Remove the short ribs from the Suvie pans and shred into small pieces using two forks. Discard the bones and remove any large pieces of fat.

Place the pappardelle into bowls and top with ragu. Garnish with Parmesan cheese and serve.