Season the short ribs with salt and pepper.
Cook the bacon in a large skillet over medium heat until crisp. Drain bacon on paper towels. A
dd the short ribs to the skillet and sear on both sides in the rendered bacon fat. Remove the ribs and transfer to a sprayed large slow cooker along with the bacon.
Add wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, and season with salt and pepper. Cover and cook on low for 6-8 hours.
Once done cooking, remove the short ribs and shred the meat and discard the bones.. Add the shredded meat and Parmesan, toss with the sauce. Keep on warm.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain
Place the pasta in large bowls or on plates, top with the ragù and additional Parmesan.