Preheat your oven to 325°Fahrenheit (165°Celsius).

Pat 3 pounds short ribs dry and season generously with kosher salt and black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Remove to a plate.

Lower the heat to medium. Add 1 onion, 2 carrots, and 2 celery stalks (all finely diced). Cook until softened and golden, about 8 minutes.

Stir in 4 garlic cloves and 2 tablespoons tomato paste. I like to add a little salt and pepper here.

Cook for 2 minutes until the paste darkens and becomes fragrant.

Pour in 1 ½ cups red wine, scraping up the brown bits. Simmer until reduced by half, about 5 minutes.

Stir in 28 ounces hand-crushed tomatoes, 2 cups beef stock, 2 bay leaves, 2 thyme sprigs, and 1 rosemary sprig.

Return short ribs and any juices to the pot. Bring to a simmer.

Cover the pot and transfer to a 325°Fahrenheit (165°Celsius) oven. Cook for 2 ½ to 3 hours, until the short ribs are fork-tender and falling off the bone.

Remove ribs from the pot. Discard bones, excess fat, and herb stems. Shred the meat and return it to the sauce.

Stir in ½ cup milk or cream, a pinch of freshly grated nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

Simmer gently for 5 minutes to meld flavors. Taste and adjust seasoning as needed.

Boil 1 pound pappardelle until al dente. Reserve 1 cup pasta water.

Drain and add pasta directly into the sauce, tossing with a splash of pasta water until glossy and coated.

Top with Parmigiano Reggiano, top with fresh parsley or basil, and serve immediately.