Ingredients:
6 cups semolina flour
6 cups 00 flour
3 1/3 cups water
50% onion
25% carrot
25% celery
Olive oil
Salt, to taste
5 pounds short ribs
1 tablespoon pepper
1 1/4 tablespoons salt
1/4 cup garlic
1 bay leaf
1 cinnamon stick
1 rosemary sprig
1 thyme sprig
1 10-ounce tube tomato paste
3/4 bottle red wine
2 to 3 quarts chicken stock
Steps:

1. For the pasta: Mix and sift all dry ingredients.
2. Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and slowly add the water. Use a fork to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
3. The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
4. Refrigerate the dough for 30 minutes, and knead the dough again for 10 to 15 minutes. Cut the dough into small balls, about one tablespoon in size.
5. Using a little extra flour, begin to roll the dough into spaghetti-like shapes. Refrigerate and cover until ready to use.
6. For serving: Boil freshly made pasta for 4 to 6 minutes (the thicker they are, the longer they need to cook).
7. While pasta is cooking, warm the ragu in a saute pan over medium heat. When the pasta is ready, strain and transfer into the saute pan with the sauce. Cook for 2 minutes, allowing the pasta and sauce to cook together and become one.
8. Transfer finished pasta to a plate and garnish with parsley and Parmesan cheese, if desired. Enjoy!
9. Large dice the carrots, onions and celery then combine and add to a food processor. Blend until fine.
10. Transfer the mixture to a saute pan at medium heat and bring it to a simmer. Stir to prevent sticking. Continue cooking sofrito for at least 45 minutes and up to 8 hours. The longer you cook it, the more flavorful it will become.
11. When finished, set 2 cups aside for the ragu. Store the remainder in the fridge for up to a week or in the freezer for up to 6 months.
12. Dice short ribs into 1/2-inch cubes and season with salt and pepper.
13. Blend garlic in a food processor with 2 cups of sofrito.
14. Saute the short ribs until all juice has been cooked out and the skillet is dry. Add bay leaf, cinnamon, rosemary sprigs and thyme sprigs. Saute with tomato paste.
15. Next, add sofrito/garlic mixture. Add the red wine and reduce the liquid by 80%. Once reduced, add enough chicken stock to cover.
16. Once the short rib is tender, puree 3 quarts of the ragu and mix it back in.