Begin by finely dicing the white onion, celery, and carrot. Season the short ribs generously with kosher salt and fresh cracked black pepper.

Heat a Dutch oven over medium-high heat and add light olive oil. Once hot, sear short ribs for 8-10 minutes until browned on all sides.

Transfer the ribs to a plate and remove excess grease. Add diced onion, celery, carrot, and garlic, sauté for 3-4 minutes until softened.

Stir in tomato paste along with a pinch of salt and black pepper. Cook for 2-3 minutes until paste darkens slightly.

Pour in red wine, scraping up brown bits from the pot. Let it reduce slightly for about 2 minutes.

Return the short ribs to the pot, add beef broth and crushed tomatoes, and toss in the herb bundle and bay leaves.

Cover the pot slightly ajar and let the ragù simmer on low heat for about 2.5 hours.

Once tender, remove herb bundle and bay leaves. Shred the meat, return it to the pot, and stir in vinegar.

Prepare pasta according to package instructions. Drain, reserving a bit of pasta water for the sauce.

Serve pasta topped with Short Rib Ragù, garnished with parsley and Parmigiano Reggiano.