1 1/2lb Beef Short Ribs
1 celery stalk
1 garlic clove
3 tbsp tomato paste
1 tbsp flour
12 Oz Tomato purée
2 cups red wine
3 cups beef broth
1lb Mafaldine pasta
In a large pot or Dutch oven, sear the beef short ribs in olive oil and set aside.
Into the same pot, add carrots celery and onion, sauté until softened. Then add tomato paste and cook for a minute. Sprinkle 1 tablespoon of flour and cook the flour for a minute. Deglaze the pan with red wine, making sure to scrape all of the bits off the bottom of the pot.
Add in beef broth and tomato purée, stir to combine. Add the beef short ribs back in, making sure that they are covered by the liquid. Lower the heat to low, cover and cook for 2 to 3 hours until the beef short ribs are fork tender.
Remove the beef short ribs from the pot. Remove the bones and discard. Shred the beef with two forks and add it back in to the pot. Let the Ragu simmer (uncovered) for another 15 to 20 minutes. If the sauce is too thin, you can simmer it for longer until it thickens.
Boil the pasta to al dente, once cooked add it to the pot of Ragu. Stir to ensure that the pasta is completely coated in the sauce.