Preheat oven to 350˚
Over medium high heat, in a large dutch oven place olive oil
Season meat generously with salt and pepper and place into dutch oven to brown. Caramelizing the meat adds a ton of flavor so please don’t skip this step.
Do not over crowd the pan, please do the browning in stages to maintain the heat
Reserve browned meat separately and add the mirepoix to the dutch oven to sauté. Ideally, we are looking for a light caramelization. Near the end of this stage add in the minced garlic being careful not to overcook.
Add crushed tomatoes to the dutch oven with the vegetables
Add in the tomato paste and allow to cook for a few minutes to marry the ingredients together
At this point add in the red wine, the stock and return the meat to the pot to cook. Bring everything to a simmer (light boil)
Place into the preheated oven to cook for 3hours.
Each hour remove from oven and stir so any meat on the top will not burn
Once cooked. Allow to cool slightly so the rib bones can be removed. Please take the time to shred the meat
Strain out the vegetables and add to the reserved shredded meat. At this point I would recommend removing as much grease from the remaining sauce. As it will detract from the taste, use a fat separator or spoon. I realize this seems like one step too many but the final product makes it worthwhile
Add all ingredients together to complete the RAGU
Please cook the chopped kale over medium high heat to wilt. Season with salt and pepper
Cook pasta as package dictates
Combine ingredients to finish your dish and top with shaved parmesan