Pasta with Pork Ragu

3 pounds boneless country-style pork ribs

2 tablespoons vegetable oil

1 onion, diced

2 stalks celery, diced

2 carrots, diced

8 ounces crimini 

mushrooms, sliced

4 cloves garlic, minced

2 tablespoons tomato paste

1 cup dry red wine

1 (28-ounce) can crushed tomatoes

1 cup chicken broth

4 sprigs thyme 

Cooked pasta and Parmesan cheese, for serving 

Season pork on both sides with salt and pepper. In a large Dutch oven over medium-high, heat oil until hot. Working in batches, brown tops and bottoms of ribs, about 3 minutes per side.

Remove ribs to a plate. Add onion, carrots and celery, and sauté until onion is translucent, about 3 minutes. Add mushrooms and cook until wilted, about 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and let cook until darkened, about 4 minutes. 

Stir in wine and let reduce by half, then stir in crushed tomatoes and chicken broth. Add pork and thyme sprigs, then bring to a simmer. Reduce heat to low and let simmer until meat is falling apart and sauce has thickened, about 3 hours. Remove thyme sprigs and use a spatula to break up meat. Season to taste with salt and pepper. Serve over pasta and top with Parmesan as desired.