Preheat the oven to 275.

Place the olive oil and pancetta in a large heavy-bottomed pot. Heat together over medium heat for 3-5 minutes, stirring occasionally to allow the fat to render out.

While the pancetta is crisping, season the short ribs on all sides with salt and pepper and then dredge lightly in flour.

Once the pancetta is crisp, remove with a slotted spoon and place on a paper towel lined plate to drain. Set aside.

Increase the heat to high and add the short ribs into the pot in 1 layer, being careful not to crowd the pan. Allow to brown on all sides - about 7 minutes total.

Remove to a plate, repeat with remaining short ribs and set them all aside.

Once the short ribs are seared, add in the onions, celery and carrots and allow to cook and soften for 3-5 minutes, stirring occasionally.

Add in the garlic and tomato paste and cook while stirring for 1 minute.

Pour in the wine and use a wooden spoon to scrape up any of the brown bits from the bottom of the pan. Allow the wine to boil until it has reduced by half.

Add in the crushed tomatoes, beef stock, dijon mustard, bay leaves, thyme, oregano, and rosemary. Bring to a simmer.

Add the short ribs back into the pan, making sure the juices on the plate are added as well.

Bring the mixture back up to a simmer, cover and place in the oven for 2 hours. Check the mixture and stir occasionally.

After 2 hours, remove the meat from the pot. Discard the bones and shred the meat. Also remove and discard the 2 bay leaves.

Add the shredded meat back into the pot, and then place the pot over low heat, simmering for an additional 20 minutes.

Bring a large pot of water to a boil. Add salt and pasta and cook until al dente, according to package directions.

Drain the pasta, reserving 1/2 cup of the pasta water.

Combine the pasta and the ragu and mix, adding some of the pasta water if needed to thin out the sauce.

Serve hot and top with parsley, cooked pancetta and parmesan cheese.