Slow Cooked Venison Ragu with Egg Noodles – Grandma's Frozen Noodles

Ingredients

• 1 16 oz package Grandma’s wide frozen egg noodles
• 2 tbsp table salt (for pasta water)
• 2 venison shanks (about 3 lb total) or other bone-in venison or beef roast
• salt and pepper, to taste
• 8 oz pancetta, diced (or thick-cut bacon)
• 1 cup yellow onion, ½” diced (about 1 small onion)
• 1 cup carrots, ½” diced (about 2 large carrots)
• 2 cups fennel, ½” diced (about 1 medium bulb)
• 1 tbsp garlic, minced
• 1 cup dry red wine
• 2 tsp beef bouillon paste
• 28 oz can petite diced San Marzano tomatoes
• 12 oz tomato passata
• 3-4 thyme sprigs
• 2 bay leaves
• ¼ tsp red pepper flakes
• parmesan rind
• shaved parmesan, for serving
• fennel fronds, for serving (optional)