In a large pot, heat a tablespoon of oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove from pot and set aside.

In the same pot, add the diced onion, celery, and carrots. Cook for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes. Then add the crushed tomatoes and beef broth.

Return the short ribs to the pot. Add oregano, basil, salt, and pepper. Bring to a simmer, cover, and cook on low heat for about 1.5 hours until the meat is tender.

Remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot. Add the pasta and cook according to package instructions until al dente, stirring occasionally.

Serve hot, topped with grated parmesan cheese and fresh basil.