If the short ribs are boneless, cut them into large chunks; sprinkle lightly with salt and pepper.

Heat 2 tablespoons of oil in a Dutch oven or large sauté pan over medium-high heat. Add the short ribs to the hot oil and brown for about 4 minutes on each side, or until you have a nice, dark crust on the meat. Remove the beef and set aside.

Add 1 tablespoon of oil to the pan. Add the carrots, onion, and celery to the pan along with a sprinkling of salt and pepper; cook for about 4 minutes, until slightly softened. Add the garlic, thyme, and tomato paste and continue cooking, stirring constantly, for 2 minutes longer.

Add the bay leaves and wine to the pan and bring to a simmer. Simmer, uncovered, for 4 minutes.

Add the beef stock and tomatoes to the pot. Cover the pot with a lid and cook over low heat for 3 hours, or until the meat is very tender and can be easily shredded with a fork.

Remove the beef pieces from the pan and shred it with 2 forks. Add the shredded meat back to the pan and continue to simmer, uncovered, until thickened, about 30 minutes to 1 hour.

Meanwhile, bring a large pot of water—about 4 quarts—to a boil with 4 teaspoons of kosher salt (the water should taste as salty as the ocean). Add the pappardelle to the boiling water and cook following the package instructions.

Taste the sauce and adjust the seasonings with salt, pepper, and sugar, as needed, to taste.

Drain the pasta and return it to the cooking pot. Add as much of the sauce as you need and toss to coat.

Serve the short rib Bolognese with freshly grated Parmigiano-Reggiano or Parmesan cheese and fresh chopped parsley.