Trim the short ribs of any silverskin or excess fat. Pat the meat dry with paper towels and season all sides with kosher salt and black pepper.

Note: Silverskin is extremely tough connective tissue and it will not melt, unlike fat.

Preheat oven to 325°F and place oven rack in the middle position.

Heat a dutch oven casserole over high heat. Add enough olive oil to coat the bottom of the casserole and slightly reduce heat to medium-high. Working in batches, sear the short ribs on all sides, about 12-15 minutes per batch. Transfer the short ribs to a bowl and set aside.

Add the onions, carrots and celery to the casserole and sauté over medium heat, stirring occasionally, until vegetables are soft and tender, about 10 minutes or so.

Add garlic and Italian seasonings. Stir well to combine and cook the garlic for a minute.

Crush the San Marzano whole tomatoes with your hands directly over casserole, removing the core, and add remaining juices. Pour 2 cups red wine into the tomato can to pick up any remaining tomato juices or bits, then pour wine into the casserole. Add beef stock and allow to cook uncovered 5 minutes, stirring occasionally.

Add chopped basil, ¾ teaspoon kosher salt, ½ teaspoon granulated sugar, ¼ teaspoon red pepper flakes and black pepper to taste. Stir well to combine. Add bay leaf.

Place the seared short ribs back into the casserole and add the Parmesan rind. Top with foil and cover with lid. Transfer to preheated oven and cook at 325°F for 3 hours.

Note: The foil helps create a seal around the casserole and makes clean up easier.

Remove casserole from the oven and place on stove top. Discard foil and transfer short ribs onto a plate to cool slightly. Discard Parmesan rind and bay leaf. Remove any liquid fat on the surface using a ladle.

Use an immersion blender to puree the tomatoes and create a smooth sauce. Pulse a few times and work carefully as not to splatter yourself with hot liquid. Once you have the sauce to your liking, turn the heat on low to simmer and keep the sauce warm.

Tip: I find slightly tilting the casserole away from me helps. Pulse once or twice, stir and pulse again until sauce is to your liking. I like to see some bits of carrots and tomatoes in the sauce.

When the short ribs are cool enough to handle, separate the meat from the bones and shred into small pieces, removing any connective tissue or extra fat. Transfer the clean beef into the casserole and discard the rest. Stir well, taste and re-season if needed.

Fill a large pot with water and bring to a boil over high heat. Add kosher salt and olive oil and stir. When boiling, add pasta and stir well so the noodles don't stick to each other. Cook al dente, according to packaging instructions.

When the pasta is cooked, drain and combine with the short rib ragu. Serve immediately and garnish with freshly grated Parmesan or Pecorino Romano cheese and basil.