Tubular Spaghetti with Beef Short Rib Ragu

Method

1. Heat olive oil in a medium Dutch oven (cast iron casserole pot) over medium heat.
2. Season ribs with salt and pepper and place in a single layer in the pot and brown on all sides (in batches). Set aside.
3. Pour off excess oil from the pot, leaving about 1 tbsp.
4. Reheat the Dutch oven over medium heat and add the onion, carrot, celery and garlic. Sauté until softened, scraping the residue left from browning the meat.
5. Add the red wine and allow to reduce until almost evaporated.
6. Add the tomato paste and stir well.
7. Add the passata and bay leaves and bring to the boil. Reduce to a simmer, cook for 10 minutes and season with salt and pepper.
8. Return the ribs to the pot, adding water if needed to cover the ribs. Cover and braise for 3 hours. When cooked, remove the ribs and place on a tray.
9. Reduce the sauce over high heat.
10. Remove the bones from the ribs and shred the meat using two forks.
11. Add the meat to the sauce and allow to simmer for a further 10 minutes.
12. Meanwhile, in a pot of boiling salted water, cook tubular spaghetti according to packet directions.
13. Place the sauce in a large frypan and add the cooked spaghetti.
14. Add the chopped parsley and toss to combine.
15. Garnish with grated parmesan and serve and enjoy with family and friends!