Linguine with Braised Red Wine Short Rib Sauce

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1 small onion, roughly chopped

1 medium carrot, roughly chopped 

1 rib celery, roughly chopped 

1 clove garlic, chopped 

1 tablespoon olive oil 

Kosher salt and freshly ground black pepper 

3 pounds beef short ribs 

1 tablespoon tomato paste 

One 28-ounce can crushed tomatoes 

2 cups dry red wine 

2 sprigs fresh rosemary, stripped 

16 ounces linguine 

2 tablespoons roughly chopped fresh flat-leaf parsley 

Grated Parmesan, for serving