Season all sides of the short ribs with salt and pepper.

Heat olive oil in a dutch oven or heavy-bottomed pot over medium high heat. Once hot, add the short ribs and brown on all sides, approximately 2 minutes per side. Remove and set in the bottom of a slow cooker.

To the same pot, add bacon and fry for approximately 3 to 4 minutes. Add in red pepper flakes, garlic and onion. Cook until the onion is tender and bacon is cooked through, approximately 5 minutes.

Reduce heat to low and sprinkle in flour. Stir to coat the veggies and bacon, and cook approximately 30 seconds. Pour in red wine, beef broth and brandy, stirring to scrape the brown bits off the bottom of the pot.

Stir in tomatoes and break up the whole tomatoes a bit with the back of your stirring spoon.

Add in fresh and dried herbs. Stir to combine. Season with salt and pepper to taste.

Pour the sauce over the short ribs in the slow cooker. Cover and cook on low for 6 to 8 hours. You can also cook this in an electric pressure cooker for 35 to 40 minutes. When the ribs are fork tender, discard the bay leaf and remove short ribs from slow cooker to a cutting board.

Using two forks shred the meat and discard bones and unwanted fat. Place shredded meat back in the slow cooker and let them cook on low while the pasta cooks.

Bring a pot of salted water to a boil. Cook pasta according to package instructions.

Drain pasta in a colander. Divide between serving bowls and top with ragu. Serve immediately with a sprinkle of freshly chopped parsley.