2 tablespoons extra-virgin olive oil
1 large or 2 medium carrots, peeled and finely chopped
2 medium onions, finely chopped
2 to 3 ribs celery with leafy tops, finely chopped
3 to 4 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
2 cups beef stock
4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid
1 pound pappardelle pasta
1 (750 ml) bottle dry red wine
Pecorino Romano cheese
Fresh flat-leaf parsley, leaves picked and chopped
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