Season short ribs with salt and pepper. Heat olive oil in a Dutch oven, sear the ribs for 4-5 minutes on each side, then set aside.

In the same pot, sauté chopped onion, celery, and carrot for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.

Stir in tomato paste, season with salt and pepper, and cook for 2-3 minutes to caramelize the paste.

Add red wine, deglazing the pot by scraping browned bits. Simmer for 3-4 minutes.

Return short ribs, add broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a boil and then reduce heat to low.

Cover the pot slightly ajar and let simmer for about 2.5 hours.

Remove herb bundle and bay leaves. Shred the meat and return it to the sauce.

Stir in vinegar and adjust seasoning. Simmer uncovered for 15-30 minutes if sauce is too thin.

Cook pasta in salted water according to package instructions. Drain and serve with ragù.

Garnish with parsley and Parmigiano Reggiano. Serve hot.