Season 2 lbs of bone-in beef short ribs generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the short ribs and brown them on all sides, about 8-10 minutes. Remove the short ribs and set them aside.

In the same pot, add 1 diced large onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 5-7 minutes. Add 4 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.

Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly to enhance the flavors.

Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 5 minutes. Add 2 cups of beef broth, 1 can (28 oz) of crushed tomatoes, 1 teaspoon of finely chopped fresh rosemary, 1 teaspoon of fresh thyme leaves, and 2 bay leaves. Stir everything together to combine.

Return the browned short ribs to the pot, ensuring they are submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 3-4 hours, checking occasionally. If the sauce reduces too much, add a bit more beef broth or water to keep it at the desired consistency.

After 3-4 hours, the short ribs should be tender and falling apart. Remove them from the pot and shred the meat using two forks, discarding the bones and any excess fat. Return the shredded meat to the pot and stir to combine with the sauce.

Stir in a handful of roughly torn fresh basil leaves just before serving to brighten the flavors.

Cook 1 to 1.5 pounds of pappardelle or tagliatelle pasta according to the package instructions until al dente. Drain the pasta and toss it with the ragù, making sure the noodles are well coated with the sauce.

Serve the ragù topped with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for garnish.