Chop onion, garlic, carrots, fennel, rosemary and cut pancetta into thin slices.
Fry everything on medium heat with plenty of olive oil under a lid for 1-15 minutes. The vegetables should be soft. Stir a few times along the way so it does not burn.
Cut the rib roast into small cubes of about 2 cm (if they are larger, they must cook longer)Increase the heat and brown the meat along with the vegetables.
Add the broth, tomatoes, bay leaves and red wine vinegar.Simmer for about 1 hour until the meat is tender, stirring periodically so it does not burn in the pan.
Remove the lid and let the sauce cook for another 15-20 minutes until it thickens.
Boil pasta with plenty of salt.
Taste the sauce with salt, pepper, oregano and red wine vinegar.
Place the sauce on the plate, make a hole in the middle where you can place the pasta. Grate over the parmesan and enjoy!