Pat the short ribs dry using paper towels. Season them with salt and pepper. This helps build a strong flavor during cooking.

Heat olive oil in a Dutch oven over medium-high heat. Add the short ribs. Sear them until browned on all sides. This locks in flavor.

Remove the ribs and set aside. In the same pot, add onion, carrot and celery. Cook until soft. Add garlic and cook for another minute.

Stir in tomato paste. Cook for a few minutes. This deepens the flavor and adds richness to the sauce.

Pour in red wine if using. Scrape the bottom of the pot. This lifts all the tasty bits stuck to the pan.

Add crushed tomatoes and beef broth. Return the short ribs to the pot. The liquid should cover most of the meat.

Cover and cook on low heat for about 2 hours. The meat should become very tender and easy to shred.

Boil water in a large pot. Add salt and cook lumache pasta according to package instructions. Drain and set aside.

Remove the ribs from the pot. Shred the meat using forks. Discard bones. Return shredded meat to the sauce.

Add cooked pasta into the sauce. Mix gently until the pasta is coated well with the rich sauce.

Serve hot in bowls. Top with fresh basil and grated Parmesan cheese. Enjoy the comforting flavors.