1. – Season the short ribs with salt and pepper.

2. – Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove the short ribs and set aside.

3. – Add the onion to the pot and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute, until fragrant.

4. – Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and let the wine reduce by half, about 2-3 minutes.

5. – Add the crushed tomatoes, tomato paste, oregano, and bay leaf. Return the short ribs and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, until the meat is very tender.

6. – Remove the bay leaf. Using two forks, shred the short rib meat in the pot.

7. – Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and add it to the short rib ragu, tossing to coat.

8. – Serve the Braised Short Rib Ragu Pasta warm, garnished with grated Parmesan cheese and chopped fresh parsley.