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Short Rib Ragù with Fresh Pappardelle


4 lb. (2 kg) bone-in beef short ribs
3 Tbs. olive oil
2 oz. (60 g) prosciutto, cut into narrow strips
1 large yellow onion, chopped
1 carrot, peeled and chopped
1 large garlic clove, minced
2 bay leaves
1 cinnamon stick
1 tsp. ground cumin
Kosher salt and freshly ground pepper
3 Tbs. tomato paste
1/2 cup (4 fl. oz./125 ml) dry red wine
3 1/2 cups (28 fl. oz./875 ml) beef broth, or as needed
1 lb. (500 g) fresh pappardelle
Grated Parmesan cheese for serving
Chopped fresh flat-leaf parsley for serving



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