Season the ribs generously with salt and pepper. Heat olive oil in your Dutch oven over medium-high heat. Brown the meat on all sides until a deep crust forms.

Remove the meat and set it aside. Add the onion, carrots, and celery to the same pot. Cook until the vegetables are soft and the onions look translucent and sweet.

Stir in the minced garlic and tomato paste. Cook for two minutes until the paste turns a dark red color. This builds a rich base for your savory pasta sauce.

Pour in the red wine and scrape the bottom of the pot. This releases all the tasty browned bits from the meat. Let the wine simmer until it reduces by half.

Place the short ribs back into the pot. Add the beef stock, rosemary, and thyme sprigs. The liquid should cover about two-thirds of the meat for the best results.

Cover the pot and lower the heat to a simmer. Let it cook for about three hours. The meat is ready when it easily falls away from the bone.

Remove the ribs and discard the bones and herb stems. Use two forks to shred the beef into bite-sized pieces. Skim any excess fat from the liquid in the pot.

Boil a large pot of salted water. Cook the Lumache pasta until it is "al dente" or slightly firm. Drain the pasta but save one cup of the starchy water.

Toss the cooked pasta and shredded beef into the sauce. Add a splash of pasta water and Parmesan cheese. Stir gently until the sauce coats every shell perfectly.