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Season the chuck roast and short ribs with sea salt and black pepper.
Sear the meat well on both sides and remove from the pan.
Add the sliced onions, chopped carrot, chopped celery, and bay leaves to the pan.
Braise the vegetables on the stovetop for at least one hour.
Transfer the braised mixture to a 325 degree oven and cook for another 2-3 hours.
Shred the meat and place it back into the Dutch oven.
Cook the pasta in salted water until al dente.
Finish the dish by adding the pasta to the Dutch oven and topping with lots of grated Parmigiano.