Michael and his mom, are geniuses!

5 pounds beef bones (shin and oxtail)
2 tablespoons olive oil (plus extra for finishing)
2 yellow onions (peeled, small dice)
3 carrots (peeled, thinly sliced
4 cloves garlic (peeled, minced)
1 1/2 cups red wine
2 cups water
1 (28-ounce) can crushed tomatoes
1 bunch fresh oregano
1 bunch fresh thyme
2 fresh bay leaves
1 pound fresh pappardelle
1/4 cup fresh parsley (finely chopped)
Parmigiano-Reggiano (freshly grated, to serve)
Kosher salt and freshly ground pepper (to taste)
Butcher’s twine

On a clean work surface, pat beef bones dry with paper towels and season with salt and pepper on both sides.
In a large Dutch oven over high heat, add olive oil. Working in two batches, add beef and sear until deep golden brown and crusty. Remove to a plate and set aside.
Remove Dutch oven from heat and drain all but 3 tablespoons of excess oil. Place over medium heat and add onions, carrots, and garlic. Season with salt and saute until vegetables have softened.
Deglaze with wine, scraping the bottom of the pot and reduce until mixture is almost dry, about 10 minutes. Stir in the water and tomatoes. Using butcher’s twine, tie oregano and thyme together and add to the sauce, along with bay leaves. Return the beef bones back to the pot, cover, and simmer until meat is tender and falling off the bone, about 2 1/2 – 5 hours.
Meanwhile, bring a large pot of salted water to a boil.
Remove the beef bones, transfer to a large bowl and allow to cool slightly. When cool enough to handle, using a fork, pull the meat from the bones and return to the sauce, discard bones or use for a beef stock. Remove the herb bundle and bay leaves and discard.
Add pasta to water and cook 1-2 minutes less than package directions or 3-4 minutes total. Remove pasta to the sauce, along with 1/3 cup of pasta water and toss to coat. Remove to a large serving platter or into individual bowls, garnish with parsley, and finish with a drizzle of olive oil. Add grated Parmigiano-Reggiano if desired.
Tip: Make the sauce a day ahead and store, covered in the refrigerator. Reheat when ready to serve, skimming and discarding any excess fat.