Beef Ragout with Penne Rigate

Sprinkle short ribs with half each of the salt and pepper. In shallow Dutch oven, heat half of the oil over medium-high heat; brown short ribs. Transfer to plate.

Drain fat from pan. Add remaining oil and heat over medium heat; fry onion, carrot, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until vegetables are softened, about 6 minutes.

Stir in stock, wine and tomatoes; bring to boil. Return short ribs to pan; reduce heat, cover and simmer until tender, 2 to 2-1/2 hours.

Transfer ribs to plate. Bring sauce to boil; boil until reduced to about 2-1/2 cups (625 mL), about 12 minutes.

Meanwhile, remove meat from ribs; dice meat and return to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days or freeze for up to 1 month. Reheat to continue.) Stir in parsley; simmer until heated through, about 3 minutes. Discard bay leaves.

Meanwhile in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot or serving bowl. Spoon sauce over top.