Photo: Jennifer Causey; Styling: Thom Driver
The short rib bones add incredible flavor to the ragout as the meat breaks down.
Serves 8 (serving size: about 3/4 cup beef mixture and 2/3 cup pasta)
1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Sprinkle ribs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add ribs to pan; cook 10 minutes, turning to brown on all sides. Place ribs on a plate. Add onion, carrot, celery, and garlic to pan; cook 5 minutes, stirring occasionally. Add 2 cups water, tomato paste, basil, oregano, and tomatoes to pan, gently breaking up tomatoes with a spoon. Return ribs to pan. Cover, reduce heat, and simmer 3 1/2 hours or until beef is very tender.
2. Place ribs on a plate; remove and discard bones. Shred beef with 2 forks. Stir beef, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into tomato mixture; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Serve beef mixture over pasta.