Short Rib Ragu with Drunken Pappardelle

INGREDIENTS

• 2 medium onions, finely chopped
• 2 to 3 ribs celery with leafy tops, finely chopped
• 2 cups beef stock
• Fresh flat-leaf parsley, leaves picked and chopped
• 1 large or 2 medium carrots, peeled and finely chopped
• Salt and freshly ground black pepper
• Pecorino Romano cheese
• 1 bay leaf
• 3 to 4 cloves garlic, finely chopped
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons tomato paste
• 1 (750 ml) bottle dry red wine
• 1 pound pappardelle pasta
• 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid