Gluten Free Short Rib Rigatoni

In a large dutch oven heat the olive oil. Sear all side of the short ribs until browned. Set the short ribs aside. 

Add the onion, celery, carrots, parsley and basil to the dutch oven and let simmer about 5 minutes until softened

Add the white wine and let simmer for 3 minutes

Add the tomato paste, strained tomatoes and broth.

Return the short ribs to the pot

Bring the put to a low boil and allow to cook for about 2 hours flipping the short ribs half way through. You'll know they're' ready when you can remove the meat from the bone with just a fork. Remove all the meat and put just the meat pieces back into the sauce

During the last 15 minutes of cooking prepare your pasta in a separate pot. Reserve 1/2 C of the pasta water and add it to the sauce pot. Drain the remaining water and pour the pasta into the short rib pot and mix well 

Serve with fresh parsley on top