Short rib–sausage ragu

Ingredients

• 3 lb boneless beef short ribs
• 1 teaspoon salt
• 2 tablespoons olive oil
• ¼ cup finely chopped carrot
• ½ cup finely chopped celery
• ½ cup finely chopped onion
• 2 cloves garlic, finely chopped
• 4 oz mild bulk Italian pork sausage
• ½ cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 2½ cups reduced-sodium beef broth
• ¼ teaspoon pepper
• 2 slices bacon, crisply cooked, crumbled
• 2 sprigs fresh thyme (about 5 inches long)
• 2 sprigs fresh rosemary (about 5 inches long) Hot cooked pappardelle or rigatoni pasta, if desired Shredded Parmesan cheese, if desired

1. Heat oven to 350°F. Sprinkle ribs with salt and rub it into all surfaces. In 6-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook ribs in oil 6 to 8 minutes, turning frequently, until browned on all sides (brown ribs in batches if necessary). Remove ribs; set aside.
2. Reduce heat to medium. Add carrots, celery, onion, garlic and sausage to Dutch oven. Cook 6 to 8 minutes, stirring frequently and scraping up any browned bits, until sausage is browned. Drain any fat if necessary. Stir in wine; heat to boiling. Reduce heat; simmer uncovered about 6 minutes or until wine is almost evaporated.
3. Stir in tomato paste and flour until well blended. Gradually stir in 2½ cups of the broth; stir in pepper and bacon. Place herb sprigs on counter and tie together with kitchen string, place in broth. Place ribs into broth, coating with broth on all sides. Ribs may not fit in a single layer and will not be submerged in broth mixture.
4. Cover and bake 2½ to 3 hours or until ribs are starting to fall apart when tested with fork and are well browned. Remove ribs. Skim off fat from sausage, bacon and any sauce mixture in Dutch oven and discard. Cut excess fat from ribs and discard. Pull ribs into 1- inch pieces; return to reserved sausage and bacon mixture in Dutch oven and toss to coat. Heat until hot. Serve over pasta; sprinkle with cheese.