Shortrib ragu

Made shortrib ragù and handmade fettucini.
Brown the rib(s) and take out of the pan.
Add the soffrito and bake till soft, add garlic and bake for 2 minutes. Add tomatopaste and deglaze with a cup of red wine.
Tie your herbs together and add to the pot, i used, sage,thyme, rosemary and bayleaves.
Add the crushed tomatos, beefbroth and your parmesan rind. Combine everything and add your ribs, simmer till the ribs are tender.
Close to the end i added also some browned minced meat and simmer some more.
Pull the meat from the bones and add back to the pot.
Serve with some fresh pasta and parmagiano reggiano!

Last picture are the pasta sheets i later used to make fettucini:)