Brown the short ribs (these should be bone in) in a dutch oven or similar, then set aside.

Add a few tablespoons of olive oil to the pan and add the diced onions, carrot and celery. Saute until softened and then add the minced garlic and thyme.

Add the red wine and cook off the alcohol.

Add the tomato puree and cook for a few minutes.

Put the short ribs back in the pot, along with the chopped tomatoes, adding water until the meat is covered.

Place a cartouche and then the lid before putting in the oven at 120°C for at least 4 hours, removing once the meat is very tender.

Remove the meat, add the parmesan to the pan and check seasoning. Blend the sauce until smooth.

Pull the meat from the bones, shred it and add it to the sauce.

Serve on pasta with basil, pepper and more parmesan.