Tagliatelle with Beef Short Rib Ragu – He Wines She Dines

Ingredients

• 1/4 cup (60ml) extra virgin olive oil
• 1 each onion, celery stalk & carrot, finely chopped
• 1 tsp smoked paprika
• 1.8kg beef short ribs, cut into individual ribs
• 1 1/2 cups (375ml) red wine
• 4 garlic cloves, finely chopped
• 750g bottle tomato passata
• 2 bay leaves (fresh or dried)
• 1/2 bunch oregano sprigs, roughly chopped
• 500g tagliatelle
• Grated parmesan, to serve