Pasta with beef rib ragout

Ingredients:

• 3 beef short ribs with meat (total 700-900 g)
• 3 pieces of pork shoulder on the bone (700-900 g total)
• 2 tbsp. l. olive oil
• 4 cloves garlic, chopped
• 2 carrots, finely diced
• 1 onion, finely chopped
• 3 tablespoons tomato powder
• 2 tablespoons dried Italian seasoning
• 2 cups dry red wine
• 450 g linguine or other long flat pasta
• 1 cup chopped fresh parsley leaves
• 0.5 cup freshly grated Parmesan + extra for serving
• 6 tablespoons unsalted butter, room temperature, diced

Preparation:

1. Season the beef and pork generously with salt and black pepper.
2. In a large, heavy-bottomed saucepan with a lid or a Dutch oven, heat the olive oil over medium-high heat until shimmering but not smoking. Working in two batches if necessary, add the meat to the pan in a single layer and cook, without moving, until dark brown, about 5 minutes. Flip the meat over and cook on the other side for about 5 minutes more. Transfer to a plate and drain most of the fat from the pan, reserving 1 tablespoon.
3. Return the pan to the heat and add the garlic. Cook, stirring constantly, until it begins to darken slightly, about 1 minute. Add the carrots and onions and cook, stirring frequently, until the vegetables are soft and golden, about 10 minutes. Stir in the tomato powder and Italian seasoning to coat the vegetables.
4. Add the wine and bring to a simmer; cook until the liquid is reduced by half, about 5 minutes.
5. Return the meat to the pan and add 2 cups of water. Bring to a boil again, cover, reduce heat, and simmer at a gentle simmer until the meat is tender and falls off the bone easily, about 2 hours.
6. Transfer the meat to a cutting board, remove and discard the bones. Chop the meat coarsely. Skim off any excess fat from the surface of the sauce. Return the meat to the pan and keep warm over low heat.
7. Meanwhile, bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Drain 1 cup of the pasta cooking water, then drain the pasta in a colander.
8. Add the pasta to the pot with the ragu and toss to coat. Add the parsley, Parmesan, and butter. Add a little of the pasta water, 1/4 cup at a time, to thin the sauce to the desired consistency. Serve sprinkled with Parmesan.