Pici with Short-Rib Ragu

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

2 pounds boneless country-style short ribs

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 small onion, chopped (1 ½ cups)

2 large carrots, peeled and chopped (1 cup)

2 celery stalks, chopped (1 cup)

2 cloves garlic, minced (1 tablespoon)

2 rosemary sprigs

¼ teaspoon ground cinnamon

¾ cup dry red wine, such as Cabernet Sauvignon

1 can (14.5 ounces) diced tomatoes

2 cups low-sodium chicken broth

Chopped fresh parsley leaves

Grana Padano or Parmigiano-Reggiano, grated, for serving

1 recipe Eggless Pasta Dough

Flour, for dusting

Directions at marthastewart.com

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