Chef Nono Mtshali's Short Rib Ragu with FAT bastard Chardonnay | Woman and Home Magazine

Ingredients

• 1.5 kg bone-in beef short rib
• 2 tsp salt, plus more to taste
• black pepper, to taste
• 1 tbsp cooking oil
• 1 onion, finely diced
• 3 sticks celery, trimmed and finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 3 cups beef stock
• 2 bay leaves
• 4-5 leaves sage
• 500 g pappardelle pasta, cooked according to package directions just before serving
• fresh parsley, finely chopped, for garnish
• grated Pecorino cheese, for garnish