Curly Fettuccine with Beef Short Rib Ragu

Method

1. Preheat oven to 170C.
2. Heat olive oil in a large frypan over medium heat.
3. Season ribs with salt and pepper and place in a single layer in the frypan and brown on all sides. You may need to do this in batches to avoid overcrowding the pan. Set aside.
4. Pour off excess oil from the pan, leaving about 1 tbsp, reheat the frypan over a 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.
8. Reduce to a simmer and cook for 10 minutes. Season with salt and pepper.
9. Transfer the ribs to an oven tray that fits them in one layer and pour over the tomato mixture, adding water if needed, to cover the ribs.
10. Cover tightly with aluminium foil and braise in the oven for 2 hours.
11. When cooked, remove the ribs from the tray, place on a large plate and pour the sauce into a large saucepan.
12. Remove the bones, they should slip away easily, and shred the meat using two forks.
13. Add the meat to the sauce and allow to simmer for a further 10 minutes.
14. Meanwhile, into a pot of boiling water, add the pasta and cook as per packet directions.
15. Add the cooked pasta to the sauce and the chopped parsley and stir through.
16. Serve on a large platter or individually with grated Parmesan on the side.