Short rib ragù with pappardelle

Method

1. Heat a large heavy-bottomed casserole over a high heat and season the short ribs generously with salt and pepper. Once the pan is smoking hot, add them with a small dash of oil to the pan – it won’t need much as the beef fat will render out. Cook until browned all over, then transfer to a plate. Turn the heat down to medium and add the onion, celery, carrot and garlic with a pinch of salt and cook in the rendered beef fat until softened (around 8-10 minutes).
2. Add the short ribs back to the pan along with any resting juices on the plate, then add the herbs, wine and tinned tomatoes. Use about 400ml water to rinse out the tomato tins and pour it into the pan too. Stir, then cover and leave to cook for about 3 hours at a gently simmer.
3. After this time the meat should be extremely tender. Carefully lift the ribs out of the sauce onto a plate and pull out the bones. Slice off and discard any tough sinew which attached the meat to the bone and roughly chop the meat. Use a large spoon to skim off as much of the fat as possible which will be sitting on the top of the tomato sauce (see Be A Better Cook). Return the chopped meat to the sauce, then simmer for a further 1-2 hours until the meat softens further and melts into the sauce.
4. Stir in two thirds of the chopped parsley, then taste the sauce and season to taste with salt and pepper. Keep warm over a low heat while you cook the pasta. Bring a large pan of salted water to the boil, add the pappardelle and cook for 8-10 minutes (or according to pasta instructions and how al dente you like it).
5. Drain the pasta, add to the sauce, then use tongs to coat the pasta nicely and divide among bowls. Finish with the remaining parsley, black pepper and grated parmesan.