Dry out the ribs using a kitchen paper towel. Rub the ribs with salt and paprika.
Add olive oil to preheated medium size skillet and brown the ribs over medium high heat. Remove the ribs and set them aside.
Deglaze brown bits in the skillet by using the chicken stock.
Put the cut onions at the bottom of a medium size (about 2 L ) braising pot. Put the ribs on top of the onions and add tomato purée, deglazed juices in chicken stock, red wine, bay leaves and garlic.
In order to seal the braiser properly, cover the pot with parchment paper and then add aluminum foil on top of it. This way you will create a safe non reactive environment for braising. Put the lid on and braise for 9-11 hours at 120ºC (265ºF).
Remove and discard bones and bay leaves.
Transfer the meat and the rest of the contents to a blender and blend for 1-2 minutes to create a smooth textured beef ragu sauce. Refrigerate until ready for use.
Pancetta and Fennel Mixture
Melt butter in a medium size pan, add fennel, sugar. Start browning fennel over medium high heat (6.5 out of 10), stirring occasionally. Once fennel starts browning, reduce heat to medium low (4 out of 10). Total browning time is about 15 minutes.
Add and stir pancetta, shallots, black pepper to taste, and few fresh fennel green fronds.
When pancetta is cooked, transfer everything and grind in a food processor. Refrigerate until ready for use.
Blanched Mirepoix
Bring water in a medium size sauce pot, to a simmer. Add celery root and after 30 seconds add carrots. After another 15 seconds, add onions and cook for 15 more seconds. Drain and strain the vegetables. Refrigerate until ready for use.
Procedure
Assemble all the ingredients (that includes): beef ragu base, pancetta and fennel mixture, blanched mirepoix, pasta, cream, red wine, Parmesan cheese.
In a large covered pot, bring salted water to a rolling boil.
In a preheated medium size pan, add 2 tbsp of olive oil and 4 tbsp of blanched mirepoix, mixture of sautéed vegetables. Sautée vegetables for 2-3 minutes over medium high heat (7 out of 10) until you get some color on the vegetables.
Add 4 (40g each) muffin nests of Italian Tagliatelle Pasta. Stirring occasionally cook as specified on packaging, normally about 5 minutes.
Add 2-3 tbsp of pancetta and fennel mixture, stir and sautée for another minute or so making sure that vegetables developed some golden colors.
Add 90 ml of red wine, stir and let most of the alcohol evaporate, about 10-15 seconds.
Add 250 ml of beef ragu base sauce, 2 tbsp of cream and cook for another 2-3 minutes.
Stir in some red hot pepper flakes to taste.
Transfer pasta to the sauce pan and mix well with the sauce. Add 3 tbsp of Parmesan cheese and cook for a minute or so, stirring constantly. As pasta dries out add 125 ml of pasta water, stir and cook until it comes together, another 1-2 minutes.