Short Ribs Ragu With Pappardelle

**Short Ribs Ragu with Pappardelle: A Slow-Cooked Comfort Dish**

If you’re looking for a hearty, rich, and flavorful dish that’s perfect for cozy nights or special occasions, **Short Ribs Ragu with Pappardelle** is the ultimate choice. This comforting meal combines tender, slow-cooked short ribs in a savory, tomato-based ragu sauce, paired with wide, silky pappardelle pasta. The result is a deliciously satisfying dish that will have everyone coming back for seconds.

### Ingredients

For this recipe, you’ll need the following ingredients:

#### For the Short Ribs Ragu:
– **2-3 lbs bone-in short ribs** (about 4-6 ribs)
– **2 tbsp olive oil**
– **1 large onion**, chopped
– **2 carrots**, peeled and chopped
– **2 celery stalks**, chopped
– **4 cloves garlic**, minced
– **1 cup red wine** (choose a dry red, like Cabernet Sauvignon or Merlot)
– **1 (28 oz) can crushed tomatoes**
– **1 cup beef broth**
– **1 tbsp tomato paste**
– **1 tsp dried thyme**
– **2 bay leaves**
– **Salt and pepper**, to taste
– **Fresh parsley**, chopped (for garnish)

For the Pappardelle:
– **1 lb pappardelle pasta** (fresh or dried)
– **Salt**, for the pasta water
– **Parmesan cheese**, freshly grated (for serving)

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