Tagliatelle with braised short rib ragout with a sprinkling of Valrhona's 85% dark chocolate. The shortribs were cooked in a sauce that is made of pureed carrots, onion, garlic, fresh parsley, tomato sauce and tomato paste. Additional herbs added were rosemary, thyme, oregano and one bay leaf. Cooked until the meat is so tender that it falls off the bone, after 3 hours of continuous slow simmering. Pull the meat gently with a fork, and mix into the sauce. Finally, the dark chocolate was sprinkled over the noodles.
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