Combine the onion, carrot, garlic, tomatoes, tomato paste, parsley, rosemary, thyme, and oregano in a blender. Blend on high to liquefy all ingredients.

Season the short ribs with salt and pepper and dredge in the flour. Shake off excess flour.

Heat the oil in a large dutch oven or heavy soup pot over medium heat. Cook the pancetta until crisp. Use a slotted spoon to transfer pancetta to a plate.

Add the short ribs to the pot and brown on all sides, about 7 to 10 minutes. Transfer the short ribs to the plate with the pancetta.

Carefully add the blended tomato mixture to the pot (it may splatter). Add the beef broth, wine, bay leaf, and pancetta to the pot. Stir to combine.

Add the short ribs to the pot and turn to coat with cooking liquid. Bring to a boil then reduce heat to a simmer. Cover and simmer for 2 hours.

Remove the lid and stir. Simmer uncovered for 1 1/2 hours, stirring occasionally.

Check the short ribs for tenderness. If the meat does not come apart easily, cover and simmer until it does (30 minutes to 1 hour).

Remove the meat and bones from the pot. Shred the meat from the bone. Discard the bones and any fatty tissue.

Return shredded meat to the pot and stir to combine. Taste and adjust seasoning with salt and pepper.

**For maximum flavor, cool the meat and sauce to room temperature then refrigerate overnight. Reheat in the pot prior to serving.

Cook pasta according to package instructions. Reserve 1 cup of the cooking liquid if combining with meat and sauce (Serving method 1).

Serving method 1: Add the cooked pasta to the meat and stir to combine. Add reserved pasta water, 1/4 cup at a time, if needed. Transfer to a serving bowl or platter and garnish or serve with parmesan cheese if desired.

Serving method 2: Place the cooked pasta on a serving platter. Top with meat and sauce. Garnish or serve with parmesan cheese if desired.