Sift together flour and cocoa powder, creating a well in the center.

Add eggs and olive oil to the well and gradually incorporate to form a dough.

Knead the dough for 10-15 minutes until smooth and elastic.

Let the dough rest for 15 minutes.

Roll out the dough using a pasta maker to desired width.

Cut the pasta into linguini shape and set aside.

Preheat oven to 375 degrees Fahrenheit.

Season flour generously with salt and pepper.

Dredge short ribs in the seasoned flour.

Heat a Dutch oven with olive oil.

Sear the short ribs on all sides until browned (2-3 minutes per side).

Blend onion, carrot, and celery in a food processor.

Add the blended vegetables to the Dutch oven and season with salt and pepper.

Cook until vegetables are slightly browned.

Stir in tomato paste and cook for 3-4 minutes.

Add red wine and let it cook down slightly.

Return short ribs and any collected juices to the pot.

Add thyme and bay leaf.

Cover ribs with beef stock.

Cover the Dutch oven and bake for 3 hours, adding stock as needed.

Remove the lid for the last 30 minutes of cooking to reduce and thicken the sauce.

Let the meat cool in the juices.

Remove bones and excess fat from the meat.

Shred the meat and return it to the sauce.

Refrigerate overnight if possible.

Cook the pasta in salted boiling water for 2-3 minutes.

Reheat the short ribs in the sauce in a 375 degree oven until heated through.

Spoon the ragu over the pasta.

Top with parmesan shavings and grated 70% chocolate.