Tuscan Short Rib Ragù Over Pasta

One chilly night, I was craving a dish of succulent braised meat over pasta like I’d eaten in Florence, so I tweaked the bourbon-molasses version in my Cast-Iron Cookbook with some Italian ingredients like pancetta, fennel, capers, and rosemary. Along with the aromatics and tomatoes, the meat simmered in red wine and beef broth until it was fall-off-the-bone tender. We devoured two meaty short ribs apiece, but I felt I’d eaten too much.

To duplicate the comforting aspects of