Galletti Pasta with Braised Short Rib Sauce
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| 3 Large | Short Ribs |
| 2 Cups | Red Wine |
| 4 Cups | Beef Broth |
| 1/2 Bunch | Celery, chopped |
| 3 Large | Carrots, chopped |
| 1 | Onion, chopped |
| 3 | Garlic Cloves, chopped |
| 1 | Shallot, chopped |
| 1/2 Teaspoon | Dried Thyme, (or 6 fresh sprigs) |
| 2 Tbs | Olive Oil |
| 1/2 6 oz Can | Tomato Paste |
| 1 14 oz Can | Tomato Sauce |
| 1 Pound | Pasta, (not pictured) |
| 1/2 Cup | Freshly Grated Parmesan, more for serving |
| 1/4 Cup | Parsley, chopped |
| Salt | |
| Pepper |
Heat the olive oil in a pan. Season each side of ribs and brown on each side over medium high heat. Remove from pan. Add celery, carrots, shallot, onion, and garlic to the pan and saute until veggies become softened, about 5 minutes. Add thyme and salt and pepper. Add ribs back in and add wine and beef stock. If using a slow cooker, cook on highest setting for 4.5-5 hours or until meat become incredibly tender and easily pulls apart. Pull as much meat as you can off the bone and set aside. In a pan, combine 2 cups of the braising liquid, the tomato paste, braised short rib meat and sauce. Simmer until sauce begins to thicken. This will take about 15-20 minutes. Cook pasta to packages instructions and toss the sauce and the pasta together. Toss in the Parmesan and parsley. Add additional Parmesan on top before serving and enjoy. *If not using a slow cooker, you can cook the short ribs in an oven save dish with lid on 375 degrees for 3-4 hours or until tender.
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