Short Ribs Ragù

Instructions

1. Chop the carrots and onion.
2. Cut the meat into individual pieces, one rib at a time. Pat dry and season with plenty of salt and pepper.
3. Brown the beef pieces in a roasting tin with a little oil. Put to one side.
4. Fry the onion and carrots in the rendered fat. Just before the end, add the finely chopped garlic.
5. Add the tomato purée and simmer for a few minutes.
6. Deglaze with the wine. Add the tomatoes, still slightly chopped at first, and bring to the boil. Add the thyme, bay leaves and Parmesan rind.
7. Cook in the oven for 2 hours with the lid on at 150°C top/bottom heat.
8. Leave to simmer in the oven for a further hour without the lid.
9. Remove thyme stems, bay leaves, bones, unsightly pieces of fat or membranes.
10. Tear the meat into small threads with two forks.
11. Optional: leave to thicken overnight.
12. Serve over pasta such as tagliatelle, papardelle or spaghetti. Traditionally eaten without parmesan.