BEEF RAGU WITH WARM SPICES

Steps:

• Pat ribs dry with paper towels and season with salt and pepper.
• Heat oil in a large skillet over med-high heat until just smoking.
• Brown ribs well on all sides, 8-10 minutes; transfer to plate.
• Pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes.
• Stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds.
• Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
• Stir in chopped tomatoes and reserved tomato juice.
• Nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer.
• Decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours.
• Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and thickened slightly, about 5 minutes.
• Season with salt and pepper to taste.
• Meanwhile, bring 4 quarts water to boil in large pot.
• Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• Reserve ½ cup cooking water, then drain pasta and return it to pot.
• Add sauce and toss to combine.
• Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently.
• Serve with Parmesan.