Heat the extra-virgin olive oil
in Dutch oven
over medium-high heat, add the carrots
, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste
, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim
the fat and reheat, covered, over medium heat.
While the sauce
reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente
the pasta and toss with sauce to coat, then top with Pecorino cheese
and chopped parsley.