Prepare the meat by trimming the short ribs of any excess fat and then patting dry with paper towels.

In a large Dutch over medium-high heat, heat the olive oil. Add the short ribs to the pot and brown on all sides, 10-15 minutes. When browned, transfer the beef and any pan juices to a large platter or pan.

Add the onion, carrot, and garlic. Cook until the vegetables are softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables well. Add the short ribs back in and season with salt and season with pepper then add parsley, rosemary, thyme, oregano, bay leaves, wine, diced tomatoes and broth or enough to just cover the meat. Stir the liquid and then cover the pot partially with a lid, reduce the heat to low and let cook for 1.5 hours, uncover, and then cook another 1.5 hours, with the lid off, until fall-off-the-bone tender.

Once the short ribs are done cooking, transfer the meat to a cutting board. Using two forks, shred the meat into bite-size pieces. Return the meat to the pot, discarding the bones. Turn the heat down to the lowest setting, cover and keep warm while you cook the sweet potato noodles.

Peel and spiralize the sweet potatoes with Blade C. Heat the oil in a large skillet over medium heat. Once oil is shimmering, add the sweet potato noodles, season with salt and pepper, and cook for 7-10 minutes or until cooked through and just al dente.

Divide the sweet potato noodles into plates. Uncover the pot with the short rib sauce and using a large spoon, skim the fat off the surface, if necessary. Taste and adjust with more salt and pepper, if needed.

Spoon the sauce over the plates of sweet potato noodles and garnish with parsley. Top with cheese, if desired.