Bolognese sauce

My mother makes an amazing bolognese sauce that everyone loves, and it has always been my favorite version of this classic sauce.  However, while in Naples, FL a few years ago I discovered another version that I love even more.  Now every trip to Naples must include a trip to this restaurant for their bolognese.  The reason I love the restaurant's sauce so much is because it contains shredded beef pieces in addition to the ground meat version, and their flavor is very rich.  I decided to combine the best of their recipe with my mother's to create the perfect dish.  I love the way it came out and hope you do too.  Enjoy.

1 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
1/2 c. chopped shallot
10 cloves chopped garlic
1/2 c. porcini mushrooms
salt and pepper to taste
2 lbs.boneless beef short ribs
2 boned in beef short ribs (for flavor of the bone)
6 T. olive oil ( 3 T. and 3 T...split )
4 oz. chopped pancetta
2 1/5 lbs. meatloaf mix
2 c. red wine
4 c. crushed tomato
16 oz. beef stock ( or veal )
6 oz. tomato paste
1 t. thyme
1 t. oregano
1 t. rosemary
2 T. butter
1 c. parmegiano cheese
1 c. half and half
1 pound of Papperdelle pasta

In medium sauce pan add 3 T. olive oil and saute onions, add in carrots, celery, shallots and garlic.  Cook until softened  a bit.  Add pancetta and cook for 5 minutes stirring. Add porcini mushrooms. Salt and pepper to taste.  set aside.
In large sauce pan add 3 T. olive oil, and brown all sides of the short ribs.  Salt and pepper to taste.  When done browning, remove them from the pan and add in the meatloaf mixture, stirring and cooking the meat through, salt and pepper meat to taste.  When done browning meatloaf mixture, remove from pan and set aside.  Add red wine to pan and reduce for 5 minutes, stirring all the bits off the bottom of pan.
In large sauce pan add back in the ground meat mixture, the vegetable mixture and stir all together.  Add crushed tomato, beef broth and the thyme, oregano, rosemary and stir well.  Add in the tomato paste.  After all combined well, add in the beef ribs and parmegiano cheese rind.  Let cook on low for 6 - 7 hours, stirring regularly. Right before ready to serve add in butter and half and half.  Mix together.

**15 minutes before ready to serve the sauce, boil large pot of salted water and cook papperdelle pasta until al dente (not over cooked).  Remove pasta from pot, top with desired amount  sauce and  parmegiano cheese. Serve.  Enjoy.