Short rib ragu with ziti

Season the short ribs well on every side (on the plate) and sear them in a preheated Dutch oven with oil, fat cap down first so it renders; sear every side until deeply coloured, in batches if more than four.

Finely chop the onion, carrots and celery and mince the garlic; chop the thyme and rosemary.

Keep about three tablespoons of oil and rendered fat in the pot, discarding any excess. Saute the mirepoix 7 to 8 minutes, seasoned by the salt left in the pot, until it colours at the edges.

Add the garlic and cook about 30 seconds, then work in the tomato paste.

Add the red wine, beef stock and the rosemary and thyme; nestle in the short ribs, cover, and cook on gentle heat about three hours, until the meat is falling apart (here three hours 15 minutes).

Take out the short ribs, cool, shred the meat and discard the fat and bones; fish out the herb stems and skim off the fat from the surface.

Blend about half of the liquid and vegetables until smooth and return it to the pot; add the meat back.

Simmer on low until the sauce thickens and reduces.

Boil the ziti until al dente, saving some starchy cooking water; drain.

Toss the pasta with the sauce, a splash of pasta water and a handful of parmigiano over heat, adding more sauce. Serve with fresh basil, parsley and a drizzle of extra virgin olive oil.