Preheat oven to 325 F. Place the rosemary, thyme, bay and parsley in a piece of cheesecloth to make a bouquet garni. Tie the pouch closed with kitchen string and set aside.
Heat a large dutch oven over medium heat and add in the pancetta. Cook until crispy and rendered, then transfer to a bowl.
Return the casserole medium heat and add the oil if needed. Season the short ribs with salt and pepper and then add them to the oil to brown on all sides. Once browned, add them to the bowl with the pancetta.
Return the pot to medium heat and add the carrot, parsnip, celery, shallots and garlic. Saute until fragrant and golden, about 7-8 minutes.
Add the flour and tomato paste and stir until well incorporated. Deglaze with the port while scraping up the little bits on the bottom of the pan. Once the port has evaporated, add in the red wine, beef stock and the bouquet garni.
Return the ribs and pancetta to the casserole and bring the liquid to a full simmer over medium high heat, then cover the dish and put it in the oven. Cook until the ribs are very tender and fall off the bone, about 2 hours 45 minutes – 3 hours.
Remove the pot from the oven, transfer the short ribs to a cutting board and shred the meat from the bone. Discard the fat from the top of the sauce in the pan and add back the meat to the sauce. If it’s thick and syrupy, then leave as is, but if you feel it’s still fairly loose then reduce the sauce over medium heat. Keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add in the pasta and cook according to the package directions for al dente. Drain, and add the noodles to the pot with the meat along with the parmigiano cheese.
Divide between four bowls and top with parsley and little dollops of the ricotta cheese.