Preheat oven to 325ºF.
Heat a Dutch oven with EVOO over medium-high heat. Add bacon or pancetta and brown; remove and reserve on a paper towel-lined plate.
Pat short ribs dry and season liberally with salt and pepper. Brown meat evenly in drippings and remove. Add vegetables and garlic, and stir 5 minutes. Season with salt, pepper and fennel, add bay, stir in tomato paste and cook 1 minute. Add herb bundle and deglaze pan with wine. Stir, add consommé and stock. Add beef and bacon back into pan and cover; roast 2 1/2 hours to tender.
Bring a pot of water to a boil, salt it and cook pasta 5 minutes then drain.
Remove meat and herb bundle. Cover meat to keep warm. Switch on broiler.