Ingredients:

2 tablespoons of extra – virgin olive oil
3 pounds of bone–in, English–cut beef short ribs, cut into 2 inch pieces (See Note below)
Kosher salt and pepper
2 medium onions, finally chopped
2 tablespoons of tomato paste
3 garlic clothes, minced
1 teaspoon of dried oregano
2  28 ounce cans of whole peeled Italian tomatoes, crushed by hand
1 medium carrot, peeled
2 pounds of spaghetti

Instructions: Active: 50 minutes; Total time five hours. Serves 8 to 10

1. In a large enameled cast-iron casserole, heat the olive oil until simmering. Season the short ribs with salt and pepper and add them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, 10 minutes. With tongs, transfer the short ribs to a plate.

2. Pour off all but 1 tablespoon of fat from the casserole. Add the onions and a generous pinch of salt; cook over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste, garlic and oregano and cook, stirring until fragrant, about two minutes. Add crushed tomatoes with their juices and the carrot and bring to a boil.

3. Return the short ribs and their juices to the casserole, cover partially and simmer over low heat, turning the short ribs occasionally, until the meat is very tender and the sauce is thick, about four hours.

4. Transfer the short ribs to a plate; discard the carrot. Discard the bones and cut the meat into 1½  inch chunks. Return the meat to the sauce and season with salt and pepper; keep warm over low heat.

5. In a large sauce pan with salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving a 1/2  cup of the cooking water. Transfer the spaghetti to the pot with the sauce, toss well and cook for 1 to 2 minutes. Add a splash of the cooking water if the sauce is too thick. Serve the pasta immediately.

Note: Ask the butcher to cut the short ribs as specified.

Serve with a spicy red wine.