Corzetti Pasta With Veal Ragù

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1 ounce dried porcini mushrooms

3 cups hot water

1/4 cup extra-virgin olive oil

1 sweet onion, cut into 1/2-inch dice

2 carrots, cut into 1/2-inch dice

1 celery rib, cut into 1/2-inch dice

Two 3/4-pound veal shanks (about 1 1/2 inches thick), meat cut into 2-inch pieces and bones reserved

Salt and freshly ground pepper

All-purpose flour, for dusting

1 cup dry red wine

One 14-ounce can peeled Italian tomatoes, crushed by hand

1 marjoram sprig, plus 1 1/2 teaspoons chopped leaves

1 pound corzetti or pappardelle

Shaved Parmigiano-Reggiano cheese, for serving

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