This recipe takes time, but most of it is hands-off time while the short ribs braise in the oven. I like to take the extra step to strain the sauce and reduce it which gives you a velvety smooth sauce that clings to the pasta. The sauce is flavored with mushrooms, red wine and fresh tarragon an anise-flavored herb and pairs wonderfully with the tender short ribs. Make the sauce up to a day in advance and gently warm it on the stove, thinning it with water if its too thick, when youre ready to serve it.
